1 cup leftover roast lamb, shredded or chopped
2 tortilla wraps or mountain bread
2 tbsp no added salt tomato paste
1 cup grated cheese
handful baby spinach
1. Heat a large frying pan over medium heat. Lay a tortilla in the base and spread it with the tomato paste, shredded lamb, cheese and spinach. Place the other tortilla on top and cook for 1 – 2 minutes or until starting to brown on the base. Carefully flip onto a chopping board and slide back into the pan to cook the other side for a further 1 – 2 minutes or until the cheese has melted.
2. Use a spatula to slide the cooked quesadilla out of the pan and cut into six wedges.
3. Serve alone or with some hummus.
Note: If using leftover roast lamb follow food safety guidelines and only use lamb cooked the day before.
Storage: Allow the quesadilla to cool and place in a sandwich bag or reusable food pouch. Store with appropriate cool packs to ensure the food is still fresh by lunchtime.