• 100 g cooked roast chicken slices, finely sliced
  • 2 spring onions, finely sliced
  • 30 g red cabbage, finely sliced
  • 50 g mild cheddar, grated
  • 30 g carrot, peeled and grated
  • 1 pack flour tortillas


  1. 1

    Preheat the grill to high. Mix the chicken, onions, red cabbage, cheddar and carrot together in a bowl.

  2. 2

    Place a non-stick frying pan over a medium heat, then place 1 tortilla in the pan and top with the chicken mixture. Place another tortilla on top and press down. Cook for 2-3 minutes until golden on the underside, then remove from the heat and place under the preheated grill.

  3. 3

    Cook for a further 2-3 minutes, until the quesadilla is golden on top and the cheese has melted. Transfer the quesadilla to a chopping board and leave to cool for 2 minutes, then cut into triangles for a tasty lunch.

Nutritional Details

Each serving provides
  • Energy 2273kj 543kcal 27%
  • Fat 16.8g 24%
  • Saturates 8.7g 44%
  • Sugars 6.3g 7%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 929kj/222kcal

Each serving provides

63.8g carbohydrate 7.0g fibre 30.8g protein

Also in these Scrapbooks

Back to top