Healthy chicken and mozzarella quesadillas

Serves: 2

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Prep Time: 10

Cook Time: 12

• Spray olive oil
• 150g/5½oz chicken breast fillets, skinned
• 1 red (bell) pepper, deseeded and cut into slices
• 1 green (bell) pepper, deseeded and cut into slices
• 2 tbsp low-fat tomato salsa
• 2 x 30g/1oz soft wholewheat tortillas
• 60g/2¼oz reduced-fat mozzarella cheese, thinly sliced

TO SERVE

• Mixed salad leaves
• Few drops of balsamic vinegar

Method

1. Spray a ridged griddle pan lightly with oil and place over a medium heat. When it’s hot, add the chicken and peppers and cook for 5–6 minutes, turning them frequently, until the chicken is cooked through and golden brown, and the peppers have softened.
2. Cut the cooked chicken into chunks. Spread the salsa over the tortillas and top with the chicken, peppers and mozzarella. Fold each tortilla over to enclose the filling.
3. Put the griddle pan back on the heat and carefully place the filled tortillas in the hot pan. Heat through for 2–3 minutes on each side. Alternatively, you can pop them into the microwave for long enough to warm them through and melt the cheese.

4. Serve the quesadillas immediately with salad leaves drizzled with balsamic vinegar.

    

   Recipe by Heather Thomas, author of 'Quick & Easy Low Calorie Cookbook' (£14.99, Pavilion Books).

    

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