Ingredients

• 2 ready-made tortilla wraps
• 125g/4½oz Brie
• sliced
• handful rocket
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 2 chicken fillets
• chopped
• 140g/5oz roasted red peppers (from a jar)
• drained
• 2 tbsp olive oil

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place one tortilla wrap into an ovenproof frying pan and top with the Brie
• rocket
• olive oil
• seasoning and chicken.
• Place the other tortilla wrap on top and cook in the frying pan for three minutes on each side.
• Place in the oven and cook for five minutes or until the chicken is completely cooked through.
• Cut the quesadilla into wedges.
• For the red pepper dressing
• place the roasted red peppers (reserving one) into a blender with the olive oil and a little juice from the jar and blend until almost smooth.
• Chop the reserved roasted red pepper and stir into the mix.
• Serve the tortilla wedges piled onto a plate with the red pepper sauce over the top.