Creamy Chipotle Chicken Wraps

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Spray a pan with oil and cook onion until soft. 2. Add garlic for 30 seconds. 3. Add the shredded chicken and all the spices. 4. In a bowl, whisk together: ◦ 300 g Greek yogurt ◦ 150-200 ml milk ◦ 15 g cornstarch 5. Pour this into the pan over low heat. 6. Tear in the cheese slices and stir continuously until melted. 7. Cook 2-3 minutes until thick and creamy. Don't let it boil hard or the yogurt may split. If it's too thick, add a splash of milk. If it's too thin, cook another minute. Fill each quesadilla with • About 80-85 g creamy chicken filling • If you like extra cheese, add half a cheese slice before folding. Cook on a non-stick pan with a light spray of oil until golden on both sides.