Tomato Avocado Salsa:
- 1 medium tomato, diced
- 1/2 avocado, diced
- 1 tbsp lime juice
- 1 tbsp coriander/cilantro, chopped
- 1 tbsp red onion, finely diced
- Salt and pepper
- 16 large shrimp
- 1/2 grilled chicken breast, chopped
- 1/2 cup sliced mushrooms
- 6 tbsp chopped bell pepper
- 1/2 cup cheddar cheese (or any other cheese of your liking)
- 4 Wholegrain wraps/tortillas
In a medium bowl, combine tomatoes, avocado, red onion, lime juice, coriander, salt and pepper.
Grill shrimp in a hot pan on medium heat until cooked. Remove from heat and cut shrimp in half lengthwise, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, 8 shrimp halves, tomato avocado salsa, 1/4 cup chopped mushroom and 3 tbsp chopped bell pepper. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve immediately. Repeat with the second tortilla. Enjoy!
Recipe adapted from SkinnyTaste