Kicking Chicken Quesadilla

Ingredients

• 100g chicken breast, skinless
• 1 shallot
• 2 tomatoes
• ½ bunch coriander, fresh
• 40g cheddar cheese
• 100g kidney beans
• 2 tsp fajita seasoning
• ½ lime, juiced
• 20 sprays olive oil
• 2 wraps, wholemeal
• 2 pinches salt
• 2 pinches black pepper

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Method

1. This recipe is really quick and easy - use shop bought pre roasted chicken breasts (or any leftovers you have).
2. Place a large non-stick frying pan on the hob on a medium heat. Peel and finely dice the shallot, roughly chop the tomato into small pieces, roughly chop the coriander, grate the cheese (with a fine grater if possible), make sure the kidney beans are drained.
3. In a bowl shred the chicken and sprinkle over the seasoning mix. Add the beans and the juice of half a squeezed lime and combine. Set aside.
4. In another bowl mix together the shallot, tomato and coriander with a pinch of salt and pepper and the juice of the other half of the lime.
5. Spray 10 sprays of the oil into the pan and place one of the tortillas in the pan. Spoon on the chicken mixture spreading evenly over the tortilla, leaving about 1cm around the edges. Sprinkle the grated cheese evenly over the mixture, then lay on the second tortilla and lightly press down.
6. Leave the tortilla to cook on this side for 3-5 minutes (you can lift up the edge to check it's not catching). Once ready to turn, spray the top of the second tortilla with 10 sprays oil and carefully (using a large spatula or fish slice etc) turn to cook on the other side for 3-5 minutes.
7. Once cooked, slice into equal wedges, and serve with the salsa.

You can try different fillings with this, and up the spice if you like a bit more of a kick, or simply use paprika in place of the fajita seasoning if you prefer something a little more mild.