Cheesy caramelised leek and chicken quesadillas

Ingredients:

Dip:

• 1 avocado, diced
• ½ cup (125ml) plain double-cream yoghurt
• Handful fresh coriander or parsley
• Juice (60ml) of 1 lemon


• 2 Tbsp (30ml) olive oil blend
• 1 bunch (4) leeks, trimmed and sliced
• 6 sprigs thyme
• 4 large tortilla wraps 
• ½ rotisserie chicken, shredded
• 1 packet (100g) baby spinach
• 2 cups (250g) mozzarella and/or Emmenthal cheese
• 1 packet (250g) baby tomatoes, sliced, for serving
• Handful chopped parsley, for serving

Method

1. Blitz dip ingredients in a blender until smooth. Set aside.
2. Heat oil in a pan and sauté leeks for 5 minutes.
3. Add thyme and cook for another 2 minutes.
4. Place leeks on one half of a tortilla and top with chicken, spinach and cheese.
5. Grill or toast in a sandwich press until cheese has melted.
6. Serve with dip, tomatoes and parsley.