Recipe · Per standard serving
Free recipeCheesy Chicken Quesadilla
A toasted chicken-and-egg quesadilla with a creamy avocado and coriander dip.
Nutrition Per standard serving
- Calories
- 527 kcal
- Protein
- 58.2 g
- Carbohydrate
- 17.8 g
- Fat
- 21.7 g
- Fibre
- 16.8 g
Recipe actions
Keep the cooking flow clear while using the whole-recipe actions.
One cooking flow
Set up, gather, then cook.
Choose an exact portion amount, gather everything once, then follow the steps in order for the best result.
Set the amount
Choose portions.
The standard recipe makes 2 servings. Choose the exact portion amount needed before gathering the ingredients.
Adjust portions
Decimals and comma input accepted. Range: 0.25–20.
Ingredients shown for 2 portions. Nutrition remains per standard serving.
Ingredients scaleIngredients scale with the selected portion amount.
Nutrition stays fixedNutrition stays per standard serving.
Before you cook
Gather the ingredients.
Shown for 2 portions. Optional finishes remain outside the original nutrition estimate.
Contains egg, milk and wheat unless a suitable wrap is used.
Knife, chopping board, blender cup, non-stick pan, spatula and thermometer.
- 250 gRaw skinless chicken breast, thin cutlets
- 1 gmeasured salt, adjust lower to taste
- 2 gGround black pepper
- 6 gGarlic granules, divided
- 2 gPaprika
- 1 gDried oregano
- 50 gAvocado flesh, For green sauce
- 100 g0% fat Greek-style yogurt, For green sauce
- 10 gFresh coriander, Small handful
- 15 mlFresh lime juice
- 100 gMission Carb Balance Original wraps (50 g each)
- 100 gWhole egg
- 132 gEgg whites
- 90 gFresh tomato
- 40 gTesco 30% Reduced Fat Mature Cheese, Grated; verify label
Quantities shown for 2 portions. Divide the finished dish to match that amount.
Cook in sequence
5 steps, in order.
Follow the steps in order for the best result.
- Using the selected ingredient quantities, season the raw chicken with the salt, black pepper, half the garlic granules, paprika and oregano.
- Blend the selected avocado, yogurt, coriander, remaining garlic granules and lime juice until smooth.
- Cook the chicken for 8 to 10 minutes until the thickest part reaches 75°C, then rest briefly and shred.
- Whisk the selected whole egg and egg whites. Each whole tortilla wrap weighs 50 g. Divide the egg mixture evenly between the wraps. Cook each wrap with its share of egg mixture until set, then flip. Repeat with the remaining mixture and wraps.
- Divide the cooked chicken batch, selected tomato and cheese evenly between the wraps. Fold and toast for 1 to 2 minutes per side. Serve with the selected green sauce.
Selected-portions qualification: ingredient quantities above scale to the selected amount. Use these ingredients and divide the finished dish to match your chosen portions.
Use the recipe in context.
Practical guidance stays visible after the cooking sequence, without interrupting the core task.
Cool promptly, refrigerate covered and use within 2 days. Reheat until piping hot.
Reduce cheese or choose a lighter wrap to lower energy. Add lettuce or peppers after cooking.
Freeze cooked chicken separately. The avocado sauce is best fresh.
Nutrition: Nutrition shown is the original estimate per standard serving; it has not been recalculated for the rounded quantities.
Dietary suitability and substitutions
Check suitability before you cook.
Use the exact recipe guidance below and check packaged product labels.
Not suitable for vegetarians or vegans.
Replace the chicken with beans or a meat-free alternative.
Also replace the eggs, yogurt and cheese with suitable alternatives.
Use a labelled gluten-free wrap.
Recalculate the nutrition after substitutions.
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Jamie Muir Personal Training · Recipe
Cheesy Chicken Quesadilla
A toasted chicken-and-egg quesadilla with a creamy avocado and coriander dip.
Selected ingredient amount
2 portionsIngredient quantities reflect this selection. Nutrition remains the original estimate per standard serving and has not been recalculated for rounded quantities.
Nutrition — per standard serving, not scaled
- Calories
- 527 kcal
- Protein
- 58.2 g
- Carbohydrate
- 17.8 g
- Fat
- 21.7 g
- Fibre
- 16.8 g
Allergens
Contains egg, milk and wheat unless a suitable wrap is used.
Equipment
Knife, chopping board, blender cup, non-stick pan, spatula and thermometer.
Ingredients
- 250 g Raw skinless chicken breast, thin cutlets
- 1 g measured salt, adjust lower to taste
- 2 g Ground black pepper
- 6 g Garlic granules, divided
- 2 g Paprika
- 1 g Dried oregano
- 50 g Avocado flesh, For green sauce
- 100 g 0% fat Greek-style yogurt, For green sauce
- 10 g Fresh coriander, Small handful
- 15 ml Fresh lime juice
- 100 g Mission Carb Balance Original wraps (50 g each)
- 100 g Whole egg
- 132 g Egg whites
- 90 g Fresh tomato
- 40 g Tesco 30% Reduced Fat Mature Cheese, Grated; verify label
Method
- Using the selected ingredient quantities, season the raw chicken with the salt, black pepper, half the garlic granules, paprika and oregano.
- Blend the selected avocado, yogurt, coriander, remaining garlic granules and lime juice until smooth.
- Cook the chicken for 8 to 10 minutes until the thickest part reaches 75°C, then rest briefly and shred.
- Whisk the selected whole egg and egg whites. Each whole tortilla wrap weighs 50 g. Divide the egg mixture evenly between the wraps. Cook each wrap with its share of egg mixture until set, then flip. Repeat with the remaining mixture and wraps.
- Divide the cooked chicken batch, selected tomato and cheese evenly between the wraps. Fold and toast for 1 to 2 minutes per side. Serve with the selected green sauce.
Selected-portions qualification: use the selected ingredient amounts and divide the finished dish to match the selected portions.
Storage & safety
Cool promptly, refrigerate covered and use within 2 days. Reheat until piping hot.
Freeze cooked chicken separately. The avocado sauce is best fresh.