Cheesy caramelised leek and chicken quesadillas

Here’s an easy cheat to end off a long week – we all know you need a cheese fix on a Friday!

  Less than 30 minutes

Makes 4

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  • 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


  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.


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