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Recipe

Roast Chicken Quesadilla

15
Mins
Prep time
30
Mins
Cook time
4
Serves

A quick and easy recipe to use up leftover roast chicken or turkey. These are sure to be a hit with kids!

Bread & Grains
Dairy
Meat
Vegetables
Roast Chicken Quesadilla

This roast chicken quesadilla is an easy use it up recipe that transforms leftover roast chicken into a cheesy meal that’s perfect for busy weeknights. It’s perfect for when you have leftovers from Sunday’s roast and need a clever way to avoid food waste. Fold shredded chicken into a spiced tomato sauce and melt with cheese inside a golden wrap. This recipe is also endlessly flexible, as you can swap the chicken for turkey or use whatever vegetables, beans, and cheese you have in the fridge. So, when you’re facing leftover roast chicken that needs to be used, give this roast chicken quesadilla a try!

Need

2 cups leftover roast chicken (shredded)
4 wraps
1 cup of cherry tomatoes (or a can of diced tomatoes)
½ cup black beans (optional)
1 tbsp of chilli paste (optional)
4 spring onions (optional)
A handful of cheese
1 tbsp cooking oil

How

  1. Puree tomatoes and chilli paste with a stick blender.
  2. In a pan, fry spring onion with oil until soft then add in the tomato mixture, chicken and beans cooking until the sauce becomes thick.
  3. In a fresh pan, place a wrap on medium heat until slightly browned but not crispy.
  4. On one side of the wrap scatter cheese and top with the tomato/chicken mixture.
  5. Fold the wrap in half to make a sandwich. Toast until golden on both sides. Remove from pan & cut in half.
  6. Enjoy!
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