1 ½ cups shredded roast chicken meat (250g)
420g can fiery Mexican-style beans
4 x 25cm soft wraps
1 green capsicum (200g), cut into thin strips
2 cups grated Tasty cheese
Combine chicken and beans in a medium bowl.
Place wraps on a clean surface. Spread quarter of the mixture over one half of each wrap. Top evenly with capsicum and cheese. Fold the other half of wrap over filling to cover.
Place quesadillas on a lightly oiled, large oven tray.
Cook in a hot oven (200C) for about 12 minutes or until golden. Remove.
Cut in half to serve.
TIP! Make a salad to serve with quesadillas by combining thinly sliced red onion and chopped avocado with shredded lettuce.