1 tsp olive oil

1 tsp smoked paprika

½ tsp cumin

½ tsp chili

100g bacon, diced

2 cooked chicken breasts, shredded

2 plum tomatoes, diced

320g pack soft gluten free tortillas or wraps

200g cheddar, grated

small bunch coriander, roughly chopped

Serves - 2


Heat the oil in a pan and cook the bacon for 5 mins until then add the spices for 2mins. Stir in the chicken and tomatoes. Remove from the heat.

Put half the gluten free tortillas onto baking sheets. Spread a little chicken mixture on each one. Scatter over the cheese and coriander.

Sandwich with the remaining gluten free tortillas. You can make up to this point 2 hrs ahead.

Heat oven to 180C/fan 160C/gas 4. Cook the gluten free tortillas for 3 mins.

Using a fish slice, turn each one over. Cook for 3 mins more until both sides are golden. Put on a board, slice into wedges and serve.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe - Chicken quesadilla