Chilli Chicken Quesadillas

A Mexican-style gluten free toasted sandwich - two tortillas toasted together to house a variety of fillings. Serve warm and accompany with guacamole* and salsa.

This recipe uses 150g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

Makes 4wraps (2 quesadillas)


  • For the wraps:
  • 150g Juvela Gluten-Free White or Fibre Mix
  • ½ tsp salt
  • Approx. 150ml water
  • Filling - per quesadilla:
  • 50g cooked chicken, sliced
  • ½ red chilli, roughly chopped
  • 1 spring onion, finely sliced
  • 25g cheddar cheese, grated
  • Method

    1. To make the tortillas, place the Mix and salt in a bowl and add sufficient water to form a soft but not sticky dough.
    2. Knead the dough until smooth on a surface lightly dusted with Mix.
    3. Divide the dough into four equal pieces, shape each piece into a round, and roll out thinly. Dust off any excess Mix and cook in a heavy-based frying pan for about one minute each side. Layer cooked tortillas in a polythene bag to retain softness.
    4. To make the quesadillas, place one tortilla in a lightly oiled non-stick frying pan or griddle, top with filling ingredients and top with a second tortilla.
    5. Press down lightly and cook on a medium heat for about a minute and then flip over (with a fish slice or using a plate) and cook other side until outside is crispy and golden and cheese is melted. Cut into 6 triangles to serve.
    6. Alternative Fillings (per quesadilla)….. • 2-3 slices parma ham, 25g (1oz) grated emmenthal cheese, drizzle of sweet chilli sauce & a few fresh basil leaves; OR • A selection of chargrilled vegetables, e.g. peppers, onions, mushrooms, and 25g (1oz) grated cheddar cheese OR • 50g (2oz) soft goats cheese spread over spread over base tortilla and topped with 6-8 asparagus spears OR • 25g (1oz) each of cheddar and gorgonzola and handful of rocket leaves