175 g prepared mango, cut into small chunks
zest and juice 1 lime
4 spring onions, trimmed and sliced
½ small pack coriander, chopped
100 g roast chicken, cut into small pieces
400 g can black beans, drained and rinsed
50 g cheddar, grated
2 large soft tortilla wraps
- First, make the salsa. Mix together the mango, lime zest and juice, spring onions, coriander and some seasoning. Set aside. Mix together the chicken, beans and cheese. Lay a wrap on a board and add half the filling to one half, leaving a 2cm border around the edge. Fold the other side over the filling, as you would an omelette. Repeat with the second wrap.
- Put a large, non-stick frying pan over a high heat. Once hot, lift the quesadillas into the pan and fry for 1-2 mins each side until the tortilla are crisp and golden, and the filling is hot – you may have to do one at a time. Cut into wedges and serve with the salsa.