I love a roast chicken dinner and I love the left overs even more! Today’s quesadilla inspiration came from having little in my fridge but a store-bought roast chicken, some almost wilted spinach and Neal Brothers corn salsa. Luckily I also keep some whole grain wraps in my freezer for quick meals!
This quesadilla is really versatile depending on what you have on hand and your taste preference, but may I suggest my favourite corn salsa be a staple in yours! This thick salsa adds a real depth of flavour, sweetness from the corn with a hint of spice.
Here are the ingredients I used:
1 sprouted whole grain wrap
1-2 oz. of shredded old white cheddar cheese
2 tbsp. of Neal Brothers corn salsa
a handful of baby spinach
chopped fresh cilantro
1 tsp. of chili powder
Begin by prepping all your ingredients ahead of time -shred cheese, chop the cilantro, shred the chicken and defrost a wrap in the microwave (if using frozen)
Layer 1– on one side of the wrap sprinkle about half the cheese.
Layer 2- Sprinkle the shredded chicken over the cheese.
Layer 3– Add the baby spinach and cilantro on top.
Layer 4- Next we top with corn salsa!
Layer 5- Once the salsa is on, top with more cheese and chili powder.
Carefully brush a bit of olive oil on each side of the quesadilla and sprinkle with more chili powder. Place into pre-heated frying pan over medium heat.
Let toast on booth sides until golden and crispy, careful when you flip!
Once done, let cool a couple minutes and cut into half or quarters.
Serve with sour cream, Greek yogurt or my favourite.. guacamole!