Serves: 2 kids
  • 2 wraps (Ours were gluten-free and square which works quite well for lunch boxes but round will work fine too)
  • Handful of baby spinach
  • 2 large tablespoons of Philadelphia cream cheese (You could use mascarpone, ricotta, spreadable goat's cheese or any soft spreadable cheese)
  • 100g approx. cheddar cheese, grated (You can use more or less according to your taste)
  • 1 bought piquillo chargrilled red pepper, chopped
  1. Place your wrap onto a flat surface and spread your cream cheese over half of it.
  2. Sprinkle over some cheddar, then some spinach, your red peppers and then another sprinkling of cheddar.
  3. Fold over the other half of your wrap so you have what looks like a book (or semi-circle if using a round wrap) and carefully place that into a warm pan. You don't need any oil, it shouldn't stick.
  4. Let it heat up in the pan gently so that the cheddar cheese starts to melt and by this happening it causes everything to stick to it and soften. You will need to press down on the quesadilla with a palette knife/fish slice/back of a wooden spoon to make sure everything is melting together, before flipping it over to the other side.
  5. Try to make sure all the cheese is melted and you get a little bit of colour on the wrap.
  6. When ready, cut into slices or triangles and pop into your lunch box.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=607