Wave farewell to bland baby meals and welcome a hearty plate of nutrient-packed goodness that even the pickiest veggie-avoiders won’t resist. This recipe brings together an exciting mix of textures and flavours with the addition of carrot, tomato and baby pasta – because even the tiny taste buds deserve a pasta-tively tasty dinner.
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4 Portions
-
10 mins
prep time -
30 mins
Cook time -
suitable for freezing
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V
Vegetarian
Ingredients
- For the quesadillas:
- 2 chicken breast
- ½ red onion
- ½ red pepper
- 45g mushrooms
- 2 cloves garlic
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp tomato puree
- 1x 400g tinned tomatoes
- 35g grated mozzarella cheese
- Tortilla wraps
- For the guacamole:
- Avocado
- Juice of ¼ lime
Method
- Brown your chicken breast in a pan with a bit of oil
- Add the garlic, tomato puree, smoked paprika, cumin and oregano
- Chop up your veggies - you can use any type in the recipe but today we’re using red onion, red pepper
- Add your veggies to the pan and let them brown
- Add in your chopped tomatoes and let it gently simmer in the sauce for roughly 15 minutes
- Take the chicken breasts out and shred them with two forks
- Add the chicken back into the pan alongside a handful of mozzarella cheese and stir in
- Spoon of your quesadilla mix into a tortilla wrap and give them a little toast in the pan for a minute or so
- Then mash your avocado with a little bit of lime juice and salt and pepper to flavour
- Serve up with a dollop of guacamole and any extra veggies!
