1 carrot
2 spring onions
1 pepper (any colour)
1 x small 200g tin of sweetcorn
150 – 200g cooked chicken
140g cheese
4 large tortilla wraps


  1. Peel and grate the carrot
  2. Wash the spring onions and pepper. Slice the spring onions. De-seed and chop the pepper
  3. Drain the sweetcorn and scoop out into a small bowl
  4. Dice or shred the cooked chicken
  5. Grate the cheese
  6. Heat a large frying pan over a medium to high heat. No need to add any oil for this recipe
  7. Open out a tortilla wrap and add some of vegetables and chicken to one side of it only
  8. Sprinkle over some cheese and then place a bit more cheese around the edge of the wrap, the side where you’ve placed the other ingredients
  9. Fold over the empty half of the wrap and place in the frying pan. Use a spatula to press down on the edge of the quesadilla, so as the cheese melts it sticks it closed. Cook on each side for 1-2 minutes (until the cheese has melted and both sides are browned).
  10. Repeat this with the remaining 3 wraps and ingredients and serve

* Any leftover ingredients or quesadillas can be kept in the fridge to eat for up to 2 days later.

* This is a brilliant recipe to use up leftover food

* You can use other vegetables such as tomatoes, peppers, cucumber, mushrooms, spinach, etc

* You can also use other protein foods like cooked ham, tuna, chickpeas / falafel or cooked turkey instead of chicken

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Vale of Glamorgan food leaders urge Government to invest in local food

Food Vale joined 90+ local food leaders and MPs in Parliament to call on better Government investment in healthy and sustainable food. ‘Investing in a better food future’ event on 14 June showcased the innovative role of food partnerships in improving local economy and community health.