1/2 tbsp sunflower oil<br />
1 skinless chicken breast, sliced into small strips<br />
1/2 onion, sliced<br />
1/4 red pepper, cut into thin slices<br />
1 tbsp balsamic vinegar<br />
1/2 tsp brown sugar<br />
2 tbsp mild salsa<br />
2 large tortillas<br />
60 g Cheddar, grated<ol>
<li>Pre-heat a grill to high.</li>
<li>Heat the oil in a wok or large frying pan and stir fry the chicken for 2 minutes.</li>
<li>Add the onion and cook for 2 minutes.</li>
<li>Add the pepper and cook for 2–3 minutes.</li>
<li>Add the balsamic vinegar and sugar and cook for 1 minute.</li>
<li>Spread 1 tablespoon of salsa over half of each tortilla and sprinkle over half the cheese.</li>
<li>Divide the chicken mixture between the two tortillas. Roll up and arrange in the dish.</li>
<li>Sprinkle with the rest of the cheese.</li>
<li>Grill for 1 1/2–2 minutes each side to warm the tortilla and melt the cheese.</li>
</ol>
Rolled Chicken Quesadilla
Chicken quesadilla’s are a fun way for kids to eat their veggies, especially when they can help roll up the wraps.
