recipes
Left-over chicken quesadillas with fresh tomato salsa
2025-06-13
Ingredients
For the filling:
2-3 tbsp mayonnaise (Camel brand)
1 tbsp harissa paste
1 tbsp chopped fresh coriander or basil
Grated zest and juice ½ lemon
1 large roasted chicken breast, chopped or pulled
2 tbsp chopped fresh spring onions
2 tbsp sweetcorn kernels
You will also need
2 large tomatoes, centres removed and finely diced
2 tbsp olive oil
1 clove garlic, finely chopped
¼ onion, finely chopped
Good pinch chilli flakes
1 tbsp chopped fresh herbs (parsley, basil, coriander)
Salt and pepper to season
2 medium soft flour wraps
Extra soft herbs for serving
Method
Start with the salsa by mixing together the finely diced tomatoes, olive oil, garlic, onion, chilli flakes and herbs. Season with salt and pepper and put aside. Next make the filling by mixing together the mayonnaise, harissa paste, fresh coriander or basil, lemon juice and zest. Add in the chicken, spring onions and sweetcorn and mix together well. Spread this mixture onto half of both wraps, then fold over the other side and press down well. Heat a pan with a little oil and quickly fry the quesadillas on both sides for 2 minutes till golden and crispy or on the grill of a BBQ. To serve, cut into quarters and serve drizzled with the tomato salsa and extra fresh herbs.
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