Greek Chicken Quesadillas

Photography by Jeremy Simons & Andrew Young

Quesadillas make great snacks or light meals, this recipe adds a Greek flavour with a touch of natural yoghurt.

Prep time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

• 1 red capsicum
• 1 cup shredded cooked chicken
• 2 roma tomatoes, finely chopped
• 1 small Lebanese cucumber, finely chopped
• 1/2 red onion, finely chopped
• 1/3 cup pitted kalamata olives, quartered
• 150g fetta, crumbled
• 2/3 cup grated tasty cheese
• 1 teaspoon finely grated lemon rind
• 2 tablespoons chopped fresh oregano
• 2 teaspoons olive oil
• 8 wholewheat mini wraps
• Greek-style yoghurt and lemon wedges, to serve

Method

• Preheat grill on high heat. Cut capsicum into quarters. Remove and discard seeds. Place, skin-side up, on a baking tray. Grill for 10 minutes or until skin is black and blistered. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes. Carefully peel and discard skins. Chop capsicum.
• Place capsicum, chicken, tomato, cucumber, onion, olives, fetta, tasty cheese, lemon rind, oregano and oil in a large bowl. Stir until well combined.
• Preheat a sandwich press. Top 1 wrap with 1/4 chicken mixture. Sandwich with 1 remaining wrap. Cook for 5 minutes or until toasted. Cut into wedges. Repeat with remaining wraps and chicken mixture. Serve with yoghurt and lemon.

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