Prep Time:2 mins
Understanding food allergies and intolerances
Pitta quesadilla
Cooking Time:5 mins
Serves:1 Adult
This crunchy Pitta Quesadilla is quick and easy to put together making it the perfect lunchbox filler!
About this recipe
A refreshing lunch for those hot summer months!
Ingredients
For the pitta
- 1 pitta bread (75g / 2½oz.)
- 30g / 1oz. of low-fat cheddar, grated
- 1 scallion, finely sliced
- ¼ medium red pepper, de-seeded and finely sliced
- Pinch of chilli
- ½ tablespoon of fresh coriander, roughly chopped
Method
- Mix the cheese, prepared vegetables, coriander and chili.
- Cut the pitta in half and carefully open with a knife.
- Fill each pitta half with the cheese mixture and toast in a sandwich toaster for about 4 minutes. Alternatively, place under the grill at a medium heat until the cheese is melted.
What you will need
- Chopping board
- Chopping knife
- Grill
- Mixing bowl
- Toaster
Serving suggestions
Serve with a side salad
Why not choose wholegrain pitta pockets instead of white pitta pockets? Wholegrain versions are higher in fibre!
