We love a good Mexican dish at the Hello Monday office shared lunches! Customise this dish with your favourite flavours or a different filling for a quick and easy meal to suit any preference!
Prep time: 15 mins | Cook time: 15 mins | Serves: 4
- 400g can red kidney beans, rinsed, drained
- 300g chopped cooked chicken
- 1 small red capsicum, finely chopped
- 1 tomato, finely chopped
- 2 green shallots, chopped
- 150g grated cheese
- 6 large wholemeal wraps
- 1-2 teaspoons smoky chipotle seasoning, to taste
- 1/4 cup fresh coriander sprigs
- 1 lime, juiced
- 1 avocado, thinly sliced
- 50g baby spinach, to serve
- Thick Greek-style yoghurt, to serve
Place the beans in a large bowl. Use a fork to lightly mash. Add chicken, capsicum, shallot and chipotle seasoning. Season and stir to combine.
Heat a large pan over medium heat. Spray with oil. Scatter some of the cheese over half of each wrap. Top with the bean mixture and spinach. Scatter with the remaining cheese. Fold each wrap in half to enclose filling.
Place 2 filled wraps in the pan, pressing to seal. Place a heatproof plate on top and cook for 1-2 minutes or until lightly charred. Carefully turn wraps and cook for a further 1-2 minutes or until crisp, golden and the cheese is melted. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining filled wraps.
Combine tomato, coriander and lime juice in a bowl. Season. Cut quesadillas in half again. Top with avocado, tomato, coriander and extra spinach. Serve with yoghurt.