Chicken, avocado and sun-dried tomato quesadilla
11 - 13
PersonalPoints™ per serving
All you need is fifteen minutes and a sandwich press to grill a gourmet wrap on a soft tortilla base.
Extra light tortilla
160 g, (4x40g each)
Baby spinach leaves
½ small, stone removed, thinly sliced
Skinless chicken breast, grilled or barbecued
100 g, thinly sliced
Light cheddar cheese
30 g, tasty, grated
- Preheat a sandwich press. Place 2 tortillas on a flat workbench, then top with spinach leaves, avocado, tomatoes, chicken and grated cheese.
- Sandwich with remaining tortillas, then cook in sandwich press for 4–5 minutes or until toasted and heated through. Cut quesadillas in half or into wedges and serve immediately.
SERVING SUGGESTION: Mixed green salad.TIP: To save time, make these at home without the avocado. Wrap well and store in the refrigerator. Once at work, slice avocado and add to quesadillas, then toast in sandwich maker until heated through.