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  • 8 flour tortillas
  • 2 chicken breasts
    cooked and sliced
  • 150g Peppadew sweet peppers
    drained and roughly chopped
  • 1/2 red onion
    finely sliced
  • a handful rocket
  • 200g Gruyère cheese or comté
    grated

Nutrition: per serving

  • kcal562
  • fat24.3g
  • saturates12.1g
  • carbs48.3g
  • protein40.5g
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Method

  • step 1

    Sprinkle 4 tortilla wraps with the ingredients. Top with the remaining tortillas.

  • step 2

    Heat a non-stick frying pan, add a quesadilla for 3-4 minutes until the tortilla browns, then flip and cook the other side. Repeat with the other quesadillas, then serve in wedges.

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