Chicken and Corn Quesadilla with Avocado Salsa

Mexican food is DELICIOUS! But sometimes it can be heavy on the calories which isn’t ideal when you’re watching what you eat.

Enter these Chicken and Corn Quesadilla with Avocado Salsa. Quick and easy to make, low in carbs and fat, packed with protein and they taste sensational.

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If you love Mexican, you’ll love challenge recipes like our Pork Fajitas and Healthy Nachos. You can find out more about the 28 Day Weight Loss Challenge here.

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Chicken and Corn Quesadilla with Avocado Salsa

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Course

Main Dish

Cuisine

Mexican

Servings

Ingredients

Quesadilla

• 400 g chicken breast
• 4 low carb wraps
• 2 tbsp salsa
• 1 corn cob kernels sliced off
• 2 tbsp grated Parmesan
• 1/2 tbsp olive oil

Salsa

• 1 cucumber diced
• 1 capsicum diced
• 1/4 bunch coriander chopped
• 3 spring onion sliced
• 1 avocado diced
• 1 lime juiced

Course Main Dish Cuisine Mexican Servings Ingredients Quesadilla 400 g chicken breast 4 low carb wraps 2 tbsp salsa 1 corn cob kernels sliced off 2 tbsp grated Parmesan 1/2 tbsp olive oil Salsa 1 cucumber diced 1 capsicum diced 1/4 bunch coriander chopped 3 spring onion sliced 1 avocado diced 1 lime juiced

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Instructions

1. Heat olive oil in pan on medium heat, add chicken breasts to pan and cook until cooked through.
2. Once chicken is cooked, roughly dice.
3. Place diced chicken into a large mixing bowl, adding salsa, corn and parmesan cheese stirring until combined.
4. Spoon mixture on to one half of each wrap, folding the other half over the filling.
5. Toast in sandwich press until golden.
6. Place all salsa ingredients into a bowl and stir until combined.
7. Top each toasted quesadilla with fresh salsa and enjoy.

Recipe Notes

Makes 4 serves at 300 calories per serve

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