Creamy Peri-Peri Chicken Quesadilla

If you love quesadillas, this homemade chicken quesadilla recipe is perfect. It combines lean protein and fresh vegetables to create a meal that’s both nutritious and delicious. Whether you’re cooking for a quick lunch or a casual dinner, this recipe offers a balanced option without sacrificing flavour.

Golden-brown chicken quesadilla ready to serve

Ingredients You’ll Need

To make this healthy chicken quesadilla, gather the following ingredients:

• 2 large chicken breasts, diced

• 2 medium tortillas (wholemeal/seeded if you’re feeling virtuous)

• 1 bell pepper, diced (any colour; we’re not fussy here)

• 1 onion, diced

• 1 tsp olive oil

• 1 chicken stock cube, crushed

• 1–2 tbsp peri-peri sauce (I use Nando’s mild marinade)

• 1 tbsp tomato purée

• Lemon juice (bottled) or juice of half a lemon.

• 50-100ml double cream

• 1 tsp paprika

• 1 tsp mixed herbs

• ½ tsp parsley

• 1 tsp all-purpose seasoning

• 1 tsp chicken seasoning

• Salt & pepper to taste

• A good handful of grated cheddar (be generous, it’s a quesadilla not a salad)

Using whole-grain tortillas adds fibre and nutrients, while lean chicken breast provides protein without extra fat. Fresh vegetables boost the vitamin content and add crunch.

Tools You’ll Need

• Chopping board

• Sharp knife

• Frying pan

• Wooden spoon or spatula

• Cheese grater (if not pre-grated)

• Measuring spoons (or your heart, I just eyeball it)

  
  

Method

Follow these simple steps to prepare your healthy chicken quesadilla:

1. In a bowl, season raw chicken breast with the all purpose seasoning, chicken seasoning, paprika, crushed chicken stock cube, parsley, mixed herbs, lemon juice, peri-peri sauce, tomato puree and black pepper.

2. Dice your onion and bell pepper, and set aside in a bowl.

   
   

3. Add the chicken and cook for 5-7 minutes until golden and cooked through, I put the lid on my frying pan for this part to ensure my chicken is nice and soft. (If you’re adding garlic, now’s the time.)

4. Add the diced onion and pepper. Cook until softened and slightly caramelised.

   
   

5. Once the vegetables are slightly browned, add a splash of double cream and leave to simmer for a few minutes.

   
   

6. Remove the mixture from the pan and set aside.

   
   

7. In the same pan (do not clean it, we want the flavour), lay down your tortilla. Toast for 1-2 minutes until lightly golden, flip, and repeat.

   
   

8. On one half of the tortilla, sprinkle half your cheese, add the creamy chicken mixture and top with the rest of the cheese.

   
   

9. Fold it over and press gently with your spatula and cook for another minute until golden and crisp and the cheese is melted.

   
   

10. Let it sit for a minute before slicing, this stops everything falling out and ruining your day, before slicing into wedges. Serve with salsa or a dollop of Greek yogurt for extra flavour.

    
    

    

    Chicken mixture simmering in the pan

    
    

Tips for Making It Even Healthier

• Swap cheese for a reduced-fat version or use less cheese to cut calories.

  
  

• Add more veggies like mushrooms, zucchini, sweetcorn or tomatoes for extra nutrients.

  
  

• Use skinless chicken breast to keep the protein lean.

  
  

• Try whole-wheat or corn tortillas for different flavours and textures.

  
  

This recipe is high in protein, flexible and easy to customise, based on what you have in your kitchen. It’s a great way to enjoy a classic dish while keeping your meal balanced.

Leftover mixture, you can add this to cooked pasta for two dinners in one!

Happy cooking!