160g canned tuna
50g cooked sweetcorn
Small handful of coriander, chopped, plus extra to serve
2 tbsp chipotle sauce
2 red peppers, roasted and sliced
3 tbsp Cheddar, grated
2 tortilla wraps
Juice of 1 lime
1 tomato, deseeded and diced
2 spring onions, sliced
- Mix together the tuna, sweetcorn, coriander, chipotle sauce, roasted red peppers and Cheddar cheese. Spread over one tortilla and top with the second.
- Place in a hot pan and cook for 5 min on each side, until melting. Meanwhile, mash the avo and lime juice. Season, then stir through most of the tomato and spring onion. Serve the quesadilla with the guacamole, and the remaining tomato, spring onion and coriander.