Chicken and Corn Quesadilla with Avocado Salsa
Servings
4
Servings
4
Ingredients
Quesadilla
  • 400g chicken breast
  • 4 low carb wraps
  • 2tbsp salsa
  • 1 corn cobkernels sliced off
  • 2tbsp grated Parmesan
  • 1/2tbsp olive oil
Salsa
  • 1 cucumberdiced
  • 1 capsicumdiced
  • 1/4bunch corianderchopped
  • 3 spring onionsliced
  • 1 avocadodiced
  • 1 limejuiced
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

Print Recipe
 Chicken and Corn Quesadilla with Avocado Salsa
Chicken and Corn Quesadilla with Avocado Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Chicken and Corn Quesadilla with Avocado Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
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