1/2 courgette, grated excess liquid squeezed out
1/2 carrot, grated excess liquid squeezed out
1/2 cup of spinach leaves, chopped
1/2 cup of grated cheese
1 tbsp cream cheese
Pinch of smoked paprika, garlic powder and mixed herbs
Take one wrap and spread the cream cheese over it. Over half of the wrap sprinkle the cheese and veggie mixture. Fold over the wrap and press firmly down using your hands.
Heat a frying pan over a medium heat, then dry fry the quesadilla on each side for 2-3 minutes and until the cheese has fully melted.
Slice into 3-4 pieces and ready to serve. Repeat this for the second tortilla wrap.
Serve the quesadilla with cucumber sticks, peppers, avocado slices and a wedge of lime.
You can make more quesadillas by doubling the recipe. You can also mix up the ingredients you use by adding sweetcorn, peppers, beans or cooked meats.