Ingredients

Step by step

1. Place one wrap on a board and spread over 2 tbsp of the tomato or barbecue relish. Scatter over a quarter of the shredded chicken and chopped spring onions. Top with 2-3 cheese slices, breaking them into pieces to cover the chicken.
2. Place a second wrap on top and press down gently. Repeat with the rest of the wraps and filling to make four quesadillas in total.
3. To barbecue, wrap each quesadilla in a large square of lightly oiled foil and place on the cooler edges of the barbecue for 3-4 minutes, turning once and moving the parcels rounds occasionally with tongs. Alternatively, fry one quesadilla at a time in a little hot oil in a large frying pan for 1-2 minutes on each side until crisp and golden.
4. Cut each hot quesadilla into quarters and serve hot with salad and sour cream.