Air-fryer chicken and sweetcorn quesadillas

Name: Air-fryer chicken and sweetcorn quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 300 g Cooked chicken (leftover), shredded; 1 Peppers, finely chopped; 3 Spring onions, sliced; 150 g Sweetcorn; 2 g Smoked paprika; 200 g Cheddar, grated; 4 Tortilla wraps, large; 10 ml Olive oil; 0.5 Cucumber, chopped; 200 g Cherry tomatoes, halved; 150 g Salsa; 100 g Soured cream

Leftover roast chicken, sweetcorn and peppers folded into tortillas with lots of melting cheese and crisped in the air fryer. A ten-minute tea the kids can help make.

Ingredients

300 g Cooked chicken (leftover), shredded
1 Peppers, finely chopped
3 Spring onions, sliced
150 g Sweetcorn
2 g Smoked paprika
200 g Cheddar, grated
4 Tortilla wraps, large
10 ml Olive oil
0.5 Cucumber, chopped
200 g Cherry tomatoes, halved
150 g Salsa
100 g Soured cream

Method

Mix the chicken, pepper, spring onions, sweetcorn and paprika.
Scatter half the cheese over one half of each wrap, top with the filling and then the rest of the cheese. Fold over and press down. Brush the outsides lightly with oil.
Air fry two at a time at 190°C for 6 to 7 minutes, turning halfway, until golden and the cheese has melted. Put a small rack or a toothpick through them if they try to flip open.
Cut into wedges and serve with the salad, salsa and soured cream.