CHICKEN & BEAN QUESADILLAS
3 Farrah’s Burrito Tortillia's
1 can of chilli beans
150g shredded roasted chicken
1 capsicum (roughly chopped)
1 cup grated cheese
1 handful of baby spinach leaves
Sour cream, tomato salsa and coriander to serve
Preheat oven to 180°C and lightly grease a baking tray.
Lay 1 wrap on the tray. Layer with half of the chilli beans, half of the shredded roasted chicken, half of the chopped capsicum, half of the grated cheese and a few baby spinach leaves.
Lay another wrap on top and layer with the remaining ingredients. Place the third wrap on top.
Bake in the oven for 10-15 minutes, or until the cheese is melted and the wraps are lightly golden and crispy.
Serve with sour cream and tomato salsa, and sprinkle with coriander leaves.