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Make your own Cheesy chicken quesadillas

Chicken and cheese quesadillas

Ingredients – for the salsa

  • 1 yellow pepper, seeds, diced
  • 1 small mango, peeled and diced
  • 8 cherry tomatoes, into quarters
  • 3 spring onions, chopped
  • 1 tsp chopped jalapeño peppers (optional)
  • 1 lime, juice only
  • salt and freshly ground black pepper

For the quesadillas

  • 4 flour tortillas
  • 150g/5oz Monterey Jack or cheddar cheese grated
  • leftover chicken, shredded, or other cold meat such as turkey
  • 1 green or red pepper, seeds removed, finely diced
  • small handful coriander leaves, chopped, plus extra to garnish (optional)
  • soured cream and guacamole, to serve (optional)


  1. For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper.
  2. For the quesadillas lay two of the tortillas out on a flat surface. Top each with the cheese followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently.
  3. A pan over a medium and add one of the quesadillas to the pan without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese and the chicken through thoroughly. Keep whilst you cook the second quesadillas.
  4. To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side.

Tuna Niçoise wrap

We made these packed wraps to take on a picnic and they were substantial and tasty – a feast in a flatbread. They survived the journey in a bicycle pannier well too, so just the thing for a day out in the hills and dales.


  • 50g/2oz green beans, trimmed
  • 1 free-range egg (fridge cold)
  • 2 tbsp light mayonnaise
  • 1 tbsp baby capers, drained
  • 4 baby gherkins, drained and sliced
  • ¼ tsp mixed herbs
  • 1 x 185g/6½oz can tuna in spring water
  • 2 large flour tortillas or wraps (white, wholemeal or a combination)
  • small handful baby spinach leaves
  • 1 large ripe tomato, cut into 8 pieces
  • 20g/¾oz pitted black olives in brine, drained
  • freshly ground black pepper


  1. Bring a pan of water to the boil, add the beans and cook for four minutes.
  2. Lift the beans out with a slotted spoon and dunk them into a large bowl of cold water. Alternatively, tip the beans into a sieve and rinse them under running water until cold.
  3. To boil the egg, put the pan with the water back on and add the egg and bring the water back to the boil. Cook for eight minutes then put the egg in a sieve under running water until cold. Leave the egg in cold water while you prepare the rest of the filling.
  4. Mix the mayonnaise capers gherkins, herbs and a few twists of ground black pepper in a bowl. Add the tuna and stir everything lightly, without mashing the tuna too much.
  5. Peel the egg, then slice it into quarters, lengthwise.
  6. Place the tortillas on a board and cover each one with a layer of spinach leaves leaving a gap of about 5cm/2in at the top and bottom of the tortilla. Add the green beans all heading in one direction.
  7. Divide the tuna mixture the tortillas, then the egg and tomato pieces. Sprinkle with the olives pressing each one lightly and your thumb and flatten them slightly.
  8. Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up fairly tightly. Wrap them in foil – no need do this if eating immediately – then chill the wrapped tortillas until ready to eat. Eat within 24 hours and transport with an ice pack if serving as a packed lunch. Unwrap the foil as you eat the wrap.
  9. If you are taking your wrap to work, don’t forget to use a cool bag and ice pack to keep it chilled and in tip-top condition until you are ready to eat.

Ras-el-hanout chicken wraps with a yoghurt sauce


For the ras-el-hanout chicken wraps

  • 4 large chicken breasts
  • 2 heaped tbsp ras-el-hanout spice mix
  • 7-8 tbsp olive oil
  • sea salt, to taste
  • 2-3 tbsp pomegranate molasses, to taste
  • rocket or lettuce leaves, to serve
  • 4-6 flour tortillas

For the yoghurt sauce

  • 400g/14oz full-fat Greek yoghurt
  • 1 small bunch fresh mint, finely chopped
  • 2 tbsp sumac
  • sea salt and freshly ground black pepper

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