Chicken & Bean Quesadillas

Quesadillas are quick and fun to make – perfect for a light dinner.



  • 1 cup red kidney beans, drained
  • 1 cup sweetcorn kernels, canned or frozen
  • 2 skinless chicken breasts, cooked
  • 1/2 cup salsa, bottled or fresh
  • 1/2 cup mozzarella cheese, grated
  • 6 wholewheat wraps (20cm in diameter)


  1. Blend the beans into a smooth paste in a food processor.
  2. Place three wraps on a board and divide the bean purée, corn, chicken, cheese and salsa between the three. Top with the remaining three wraps and press well to make sandwiches.
  3. Heat a frying pan and carefully place one filled quesadilla at a time in the pan, cook for 2 minutes until brown and the cheese is starting to melt. Carefully turn them over and repeat with all the quesadillas. Cut into wedges and serve with low-fat sour cream and mashed avocado.

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