An easy cheesy lunch idea and you can fill these quesadillas with your favourite fillings.
Heat a large pan over medium-high heat then drizzle with about ½ tsp olive oil.
Spread a wrap with pesto then place in the pan pesto side up. Sprinkle with about half of the cheese.
Arrange chicken and tomato slices on top, then sprinkle with the remaining cheese. Place the second wrap on top.
Lower heat to medium and cook until the underside of the bottom wrap starts to toast to a golden brown and the cheese is starting to melt inside.
Using a large spatula, carefully flip the quesadilla over and continue to cook until golden brown underneath.
Remove from heat and cut into 4 wedges with a sharp knife. Serve immediately.
Serving Size 1