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Christmas chicken quesadillas

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  • Egg free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • 2 serves veg or fruit

Kids will love these cheesy Christmas chicken quesadillas, our festive twist on a classic dish made with hot roast chicken and crunchy veg.

  • Serves6, as a light meal
  • Cook time15 minutes
  • Prep time20 minutes, + 5 mins cooling time
Christmas tree and gingerbread men-shaped chicken quesadillas on a white platter with salsa and guacamole on the side

Ingredients

  • 2 cups (335g) shredded Coles Hot Roast RSPCA Approved Chicken
  • 1 cup (250ml) mild tomato salsa
  • 250g canned corn kernels, drained
  • 4 soft white wraps
  • 2 spinach wraps
  • 1 1/2 cups (150g) shredded Mexican cheese blend
  • 1 carrot, peeled
  • 2 Coles Australian Baby Cucumbers
  • 1 red capsicum, seeded, finely chopped
  • 1/2 yellow capsicum, seeded, finely chopped
  • 1 celery stick, finely chopped
  • 100g red Perino tomatoes, thinly sliced

Nutritional information

Per Serve: Energy: 1977kJ/473 Cals (23%), Protein: 28g (56%), Fat: 16g (23%), Sat Fat: 7g (29%), Carb: 50g (16%), Sugar: 16g (18%), Dietary Fibre: 8g (27%), Sodium: 773mg (39%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the chicken, salsa and corn in a bowl.

  2. Step 2

    Use gingerbread person and Christmas tree shaped cutters to cut shapes from each wrap.

  3. Step 3

    Place half the wrap pieces on the lined tray and top with chicken mixture. Sprinkle with cheese and top with the matching shapes, pressing down gently. Lightly spray with olive oil spray. Bake for 10-12 mins or until the cheese melts and is golden. Set aside for 5 mins to cool. Transfer to a serving platter.

  4. Step 4

    Finely shred half the carrot. Thinly slice the remaining carrot. Finely shred 1 cucumber. Thinly slice the remaining cucumber. Arrange some of the combined capsicum, carrot, celery, cucumber and tomato over the quesadillas to decorate.

     

Recipe tip

COOK. STORE. SAVE.
Serve with... guacamole.

Use it up: Make ‘ants on a log’ with leftover celery sticks – spread with peanut butter or nut-free spread, then top with sultanas.

Save waste: This fun recipe is super-flexible – feel free to swap the chicken for turkey or ham, if that’s what you have handy, and use whatever crisp salad veggies are in the fridge for the decorations.

    Christmas chicken quesadillas

    Christmas chicken quesadillas
    • Serves6, as a light meal
    • Cook time15 minutes
    • Prep time20 minutes, + 5 mins cooling time
    Ingredients
    • 2 cups (335g) shredded Coles Hot Roast RSPCA Approved Chicken
    • 1 cup (250ml) mild tomato salsa
    • 250g canned corn kernels, drained
    • 4 soft white wraps
    • 2 spinach wraps
    • 1 1/2 cups (150g) shredded Mexican cheese blend
    • 1 carrot, peeled
    • 2 Coles Australian Baby Cucumbers
    • 1 red capsicum, seeded, finely chopped
    • 1/2 yellow capsicum, seeded, finely chopped
    • 1 celery stick, finely chopped
    • 100g red Perino tomatoes, thinly sliced
      Description

      Kids will love these cheesy Christmas chicken quesadillas, our festive twist on a classic dish made with hot roast chicken and crunchy veg.

      Method
      1. Step 1

        Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the chicken, salsa and corn in a bowl.

      2. Step 2

        Use gingerbread person and Christmas tree shaped cutters to cut shapes from each wrap.

      3. Step 3

        Place half the wrap pieces on the lined tray and top with chicken mixture. Sprinkle with cheese and top with the matching shapes, pressing down gently. Lightly spray with olive oil spray. Bake for 10-12 mins or until the cheese melts and is golden. Set aside for 5 mins to cool. Transfer to a serving platter.

      4. Step 4

        Finely shred half the carrot. Thinly slice the remaining carrot. Finely shred 1 cucumber. Thinly slice the remaining cucumber. Arrange some of the combined capsicum, carrot, celery, cucumber and tomato over the quesadillas to decorate.