Cajun Chicken & Leek Quesadilla’s

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2 people
Meal course
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1 .
For the rub
1/2 tsp
Ground cumin
1/2 tsp
Hot paprika
1/4 tsp
Dried thyme
1 pinch
Cayenne pepper
1 Twist
Salt and pepper
1/4 tsp
2 .
To assemble
1 large
Chicken breast
1/2 whole
Lime - Juice
1/2 tbsp
Olive oil
2 whole
Large Wraps
1/2 medium
Courgette - grated
1 whole
Leek - finely chopped
15 grams
1/2 medium
Red onion - peeled and finely sliced
2 tbsp
Cream cheese
Cajun Chicken & Leek Quesadilla’s
  1. Heat the oven to 180’C
  2. Combine all the ingredients for the rub
  3. Rub the chicken in the Cajun spice spice mix, olive oil and lemon juice and bake in the oven for 25 minutes until cooked through.
  4. In a small frying pan, melt the butter and fry the courgette, onion and leeks until soft
  5. Heat a large frying pan to a medium heat. Spread some cream cheese onto each of the wraps, then top with the leeks. When the chicken is cooked, remove from the oven and bash with a rolling pin. This will make it easy to pull apart into strips. Divide the chicken between the two wraps and fold them over so your wrap is now a half circles. Carefully lower the each folded wrap into the hot pan and heat for 2 minutes on each side until golden brown.
  6. Serve the quesadillas with the sweetcorn salsa, wedges and a big dollop of my homemade chunky salsa.

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