- 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
- 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.