1⁄4 tsp coriander seeds
1⁄4 tsp cumin seeds
140g cooked chicken breast, shredded
50g tinned red kidney beans, rinsed and drained 1 spring onion, sliced
1 tbsp chipotle chilli paste
50g tinned sweetcorn, drained
1⁄2 tsp ground black pepper
1⁄2 tsp sea salt
2 x 60g white or wholemeal tortilla wraps
2 tsps olive oil
20g Cheddar cheese, grated
20g mozzarella cheese, grated

Preheat oven to 200 ̊C/400 ̊F. Line a large baking tray with baking paper.

Heat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 1 minute, or until fragrant.

Using a pestle and mortar, crush the seeds. You could also pulse in a coffee grinder. Place the shredded chicken in a bowl. Top with the crushed seeds and stir well.

Using a fork, mash the kidney beans in a bowl. Add the spring onions, sweetcorn, chipotle paste, salt and pepper. Stir well.

Place a tortilla wrap on the lined baking tray. Brush one side with a little oil then turn it over. Spread the kidney bean mixture evenly over the tortilla. Top with the chicken and cheese.

Place a second tortilla over the top, and press down firmly. Lightly brush the surface of the wrap with oil.

Bake for 10–15 minutes, or until the cheese is melted and the tortillas are a light golden colour. Cut the quesadilla into 6 pieces.

Consume immediately.