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Mexican Chicken Quesadilla Wraps | The Heart Foundation
Ingredients
- 4 x 70g salt reduced wholegrain wraps (see tip)
- 2 tablespoons tomato salsa
- 240g shredded, cooked skinless chicken breast
- 1 avocado, coarsely mashed
- ⅔ cup (140g) drained, canned no added salt 3 bean mix
- 1 small red capsicum, chopped
- ⅓ cup fresh coriander leaves, plus extra to serve
- 1 cup grated mozzarella cheese
- ½ teaspoon Mexican chilli powder (optional)
- Lime wedges, to serve
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