Fajita style chicken and cheese quesadillas made with Warburtons gluten free beetroot wraps.
If you’ve been following me for a while, then you may know by now that I don’t eat a lot of bread or sandwiches since being gluten free so when I got my hands on these wraps, my mind skipped all of that mundane stuff and went straight to quesadilla town! ?? And these were fantastic for this, both in terms of texture and flavour. They’re incredibly soft and, just like ‘normal’ flour tortillas, when you heat them up in a frying or griddle pan, you get all those lovely pockets of air inside. Which by the way, I highly recommend doing before getting started with your quesadillas (or anything else that uses tortillas) as it improves the overall texture and taste.
If you don’t have access to these gluten free wraps or a similar alternative where you are, of course you can also use soft corn taco shells which is in fact the traditional way of making quesadillas in Mexico. At the end of the day, both versions are equally as tasty in their own rights. But one advantage of using flour wraps is that they tend to be much larger in size, more pliable and thus can handle more filling. ?
P.S.: And for those who tend to be weirded out by these ‘vegetable’ versions of things, no these wraps don’t really taste like beetroot. Especially when you add all the cheese, fillings and dips, they just taste like standard wraps.
How to Make Gluten Free Quesadillas:
- Gluten free tortillas (I used Warburtons gluten free beetroot wraps)
- Cheese (I used extra mature cheddar)
- Cooking spray (Optional)
- 1 large chicken breast (or 2 small)
- 1 onion
- 2-3 garlic cloves (or garlic powder)
- 1 bell pepper
- 1 or 2 salad tomatoes
- Fresh or bottled lime juice (to taste)
- 1-2 tsp cumin powder
- 1 tsp smoked paprika
- 2 tsp oregano
- 1 tsp coriander powder
- Garlic powder (to taste)
- Cayenne pepper (to taste)
- Black pepper
- 1 Tbsp Olive oil
For the fajita-style chicken:
- Cut the chicken into very small cubes and finely chop the onion, bell pepper, tomatoes and garlic.
- Pan fry the chicken in olive oil on medium/high heat until it’s cooked through, then lower the heat to low, add the onion, garlic and bell pepper and cook until soft.
- Add the rest of the ingredients and cook until the tomatoes break down and the sauce reduces (you want it to be thick and not runny at all).
How to make the quesadillas:
- Prepare the wraps: heat up a frying or griddle pan on medium/low heat, add a wrap and let it warm up briefly. As pockets of air start to form, flip it and do the same with the other side. Note: you can add a bit of cooking spray or oil, but don’t overdo it or it could become a bit soggy.
- Take the pan off the heat and add your choice of filling on one half of the tortilla, sandwiched between two layers of grated cheese (which act like glue to keep everything in the quesadillas in place and not spilling out).
- Fold in half and press to flatten it as much as possible, then cook for a few minutes until all the cheese has melted, flipping it over mid way through.
- Slice the quesadillas into triangles and serve on their own or with your choice of dips.