Quick chicken quesadillas with avocado salsa

Quick chicken quesadillas with avocado salsa: crispy tortillas filled with chicken, cheese, avocado, tomato and lime – uncomplicated and easy for every day.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 520 kcal per serving
• Protein: 36 g
• Fat: 24 g
• Carbs: 38 g

Ingredients

• 250g chicken breast (cooked, shredded or in strips)
• 4 tortilla wraps (wheat or wholemeal, choose ones without seed oils)
• 100g grated cheese (cheddar or Gouda)
• 1 avocado
• 1 tomato
• 1/2 unwaxed lime
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · grater

1. Dice the avocado and tomato finely and mix with lime juice, salt and pepper into a fresh salsa.
2. Shred the cooked chicken or cut it into strips and season with the smoked paprika and cumin.
3. Lay out the tortilla wraps, top one half of each with chicken and cheese, then fold them over.
4. Heat the olive oil in a large frying pan and fry the quesadillas over a medium heat on both sides until the tortillas are golden brown and the cheese has melted.
5. Fry the remaining quesadillas the same way and leave them to cool briefly so they're easier to cut neatly.
6. Cut into triangles and serve with the avocado salsa. A little soured cream goes well with them, if you like.

Good to know

When it needs to be quick, these quesadillas are just right. Crispy outside, juicy inside, with something fresh on top. This is what an uncomplicated dinner feels like.

Swaps

Wheat tortilla → wholemeal tortilla (also provides fibre). Cheddar → mozzarella (milder). Soured cream → Greek yoghurt (also provides protein). Chicken breast → turkey breast (similar protein content).

Allergens

Contains gluten and milk. Good for children if mildly seasoned and served in easy-to-hold pieces, and fine in pregnancy as long as the chicken is cooked right through and pasteurised dairy is used.