300g butternut pumpkin, peeled, deseeded and chopped
2 Wattle Valley Soft Lite White Wraps or gluten-free wraps
25g (1 cup) baby kale leaves
60g reduced-fat feta, crumbled
100g barbecued chicken breast (skin removed) or gluten-free cooked chicken breast, shredded
Olive oil cooking spray
200g tomato medley, cut into different sizes
½ small red onion, very thinly sliced
1 Lebanese cucumber, cut into chunks
1/4 cup flat-leaf parsley
1 Tbsp freshly squeezed lemon juice
2 tsp extra virgin olive oil
Put pumpkin in a small steamer basket over a saucepan of simmering water. Cover and steam for 5-7 minutes or until pumpkin is very tender.
2. Lay 1 wrap on a clean surface. Sprinkle over half the kale, feta and chicken. Sprinkle over pumpkin. Top with remaining kale, feta and chicken. Cover with the second wrap.
3. Spray a medium non-stick frying pan with cooking spray and heat over a medium heat. Add wrap stack. Cook for 2-3 minutes or until the base is golden brown. Carefully slide onto a plate. Spray the top wrap with cooking spray. Carefully invert onto a wire rack. Return to pan, uncooked-side down. Cook for a further 2 minutes or until golden brown.
4. To make the salad, put tomato, onion, cucumber and parsley in a medium bowl. Add lemon juice and oil. Toss to combine.
5. Cut quesadilla into wedges. Divide between serving plates and serve with salad.
Nutrition Info Per Serve 1655kJ, protein 31g, total fat 13g (sat. fat 4.3g), carbs 34g, fibre 7g, sodium 653mg. • Carb exchanges 2 1⁄3. • GI estimate low. • Gluten-free option.