Chicken Quesadillas


  • 500g chicken breast
  • 1 sachet mexican spice mix
  • 4 flour tortillas
  • OR 4 corn tortillas
  • 1 jar mexican salsa
  • 2 cups baby spinach
  • 1 1/2 cups grated cheese
  • Salad to serve


  • Prep Ingredients: Slice the chicken breast into cubes
  • Rub spice mix over the raw chicken and set aside for a couple of minutes to let the flavours combine.
  • Cook chicken in a frying pan for about 8 mins or until golden brown.
  • Preheat sandwich press and line with baking paper.
  • Place a tortilla on the press and add cheese, followed by chicken, salsa, spinach leaves and more cheese (if you like!)
  • Fold the tortilla onto itself. The heat from the sandwich press will make the tortilla more pliable.
  • Cook in the press for 2-3 minutes or until cheese is melted.
  • Serve topped with salsa and salad

Dairy-free adaptation: Swap cheese with avocado.

Low FODMAP adaptation:
Use corn tortillas.
Most salsas contain garlic and onion so either limit your intake to 1-2 tbsp per serve or substitute for tomato paste.