Chicken and barley quesadillas
10
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
A light and fresh take on the traditional Mexican quesadilla. Filled with red cabbage, cheese, jalapenos, spinach, fresh coriander, topped with a tomato relish.
Ingredients
Barley wrap(s)
4 individual, (4 x 45g wraps)
Cooked skinless chicken breast
350 g, shredded
Red cabbage
2 cup(s), (170g), finely shredded
Extra light cheddar cheese
⅔ cup(s), grated, (80g), grated
Baby spinach
4 cup(s), (80g)
Jalapenos
1 individual, thinly sliced
Fresh coriander
1 cup(s), sprigs
Tomato relish
½ cup(s), (115g)
Light sour cream
⅓ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray wraps with oil. Divide chicken, cabbage, cheese and spinach leaves between 2 wraps. Top with remaining wraps. Cook in a sandwich press for 2-3 minutes or until golden.
2
Transfer to a board and cut into wedges. Sprinkle with jalapeno and coriander sprigs. Serve with tomato relish.
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