4 boneless chicken breast, diced
1 packet fajita seasoning
1 Tbsp vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 large flour tortillas/wraps
1 cup grated cheddar
1 cup grated mozzarella
200g bacon bits
Preheat the grill. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the grill and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to 175° C
Heat the oil in a large saucepan over medium heat. Stir in the green and red bell peppers, onion and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla/wrap with the chicken and vegetable mixture, then sprinkle with the cheddar, mozzarella and bacon bits. Fold the tortillas/wraps in half and place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes. Serve with guacamole and sour cream or yoghurt.