Best Personal Trainers in Nottingham

Mexican chicken quesadillann¼ tsp coriander seedsn¼ tsp cumin seedsn140g cooked chicken breast, shreddedn50g tinned red kidney beans, rinsed and drainedn1 spring onion, slicedn1 tbsp chipotle chilli pasten50g tinned sweetcorn, drained n½ tsp ground black peppern½ tsp sea saltn2 x 60g white or wholemeal tortilla wrapsn2 tsps olive oiln20g Cheddar cheese, gratedn20g mozzarella cheese, gratednnServes 2nnPer serving:n463 caloriesn35g protein n38g carbsn19g fatnnPreheat oven to 200˚C/400˚F. Line a large baking tray with baking paper.nnHeat a small frying pan over a high heat, then add the coriander and cumin seeds and toast for 1 minute, or until fragrant. nnUsing a pestle and mortar, crush the seeds. You could also pulse in a coffee grinder.nnPlace the shredded chicken in a bowl. Top with the crushed seeds and stir well.nnUsing a fork, mash the kidney beans in a bowl. Add the spring onions, sweetcorn, chipotle paste, salt and pepper. Stir well.nnPlace a tortilla wrap on the lined baking tray. Brush one side with a little oil then turn it over. nnSpread the kidney bean mixture evenly over the tortilla. Top with the chicken and cheese. nnPlace a second tortilla over the top, and press down firmly. Lightly brush the surface of the wrap with oil. nnBake for 10–15 minutes, or until the cheese is melted and the tortillas are a light golden colour. nnCut the quesadilla into 6 pieces.nnConsume immediately.