less than 30 mins
10 to 30 mins
Preheat the oven to 180C/350F/Gas 4.
Place one tortilla wrap into an ovenproof frying pan and top with the Brie, rocket, olive oil, seasoning and chicken.
Place the other tortilla wrap on top and cook in the frying pan for three minutes on each side.
Place in the oven and cook for five minutes or until the chicken is completely cooked through.
Cut the quesadilla into wedges.
For the red pepper dressing, place the roasted red peppers (reserving one) into a blender with the olive oil and a little juice from the jar and blend until almost smooth.
Chop the reserved roasted red pepper and stir into the mix.
Serve the tortilla wedges piled onto a plate with the red pepper sauce over the top.
By Hersha Patel
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