• 2 tortilla wraps
• 2 tbsp sour cream
• 160g rotisserie or leftover roast chicken, shredded
• 1 spring onion, chopped
• 1 red pepper, deseeded and chopped
• 150g Cheddar, Mozzarella or a mixture, grated
• 2 tbsp olive oil, for cooking
• To serve:
• Tomato salsa

1 Lay out the tortilla wraps on a work surface and spread with the sour cream.
2 Divide the chicken, spring onion, pepper and cheese between the two wraps, layering everything over to one side.
3 Fold the wraps over the filling to make two semi-circles, using the sour cream to hold the edges together.
4 Heat the oil in a large pan over a medium-high heat (or turn a sandwich press on to medium-high). Cook the quesadillas for 2-3 minutes per side (or 2-3 minutes in total in a sandwich press) or until golden and crisp. Cut into wedges and serve immediately with a dollop of tomato salsa.