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Tuna melt quesadillas recipe
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48 ratings
If you want a budget-friendly lunch ready in 10 minutes, these tuna melt quesadillas are for you - kid approved! See method
Ingredients
- 145g tin tuna chunks in spring water, drained
- 1 tbsp lighter mayonnaise
- 40g tinned sweetcorn in water, drained
- 4 plain tortilla wraps
- 40g 50% reduced-fat mature cheese, coarsely grated
- 20g baby spinach, thicker stems removed, roughly chopped
- 2 tsp olive oil
- mixed leaf salad, to serve (optional)
High in protein and high in vitamin B12
Each serving contains
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Energy
1775kj
422kcal
23%
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Fat
14g
20%
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Saturates
3g
16%
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Sugars
3g
3%
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Salt
1.7g
42%
of the reference intake
Carbohydrate 47.1g
Protein 26.4g
Fibre 2.4g
Method
- Mix the tuna, mayonnaise and sweetcorn in a bowl with some black pepper. Lay 2 of the wraps on a board and spread over the filling, leaving a small border. Scatter over the cheese and spinach, then sandwich with the remaining tortillas.
- Heat 1 tsp oil in a frying pan over a medium-high heat, then toast the tortillas for 2-3 mins each side until golden and the cheese has melted, adding the remaining oil for the second one. Shimmy onto a board and slice into quarters. Serve with salad, if you like.
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