1 can corn kernels (drained)

1 red onion (roughly diced)

1 brown onion (roughly diced)

1 red capsicum (quartered and thinly sliced)

1 tea sp gr cumin

1 tea sp paprika (plus extra)

1/2 tea sp cinnamon

1/2 tea sp sumac

1/2 tea sp chilli flakes

1/2 roasted chicken (skin removed and torn into pieces)

4 large wraps

200gm monterey jack cheese (grated, cheddar cheese also works)

Olive oil

Salt

To serve: Sour cream and thinly sliced spring onion.

Start by making the quesadillas filling. Place pan on high heat with a glug of oil and allow to come to a steaming temperature. Add in the corn kernels and allow to slightly char (2 minutes). Add in red and brown onion and lower heat to medium. Add pinch of salt and mix through and sizzle for another 2 minutes. Add in capsicum and mix through allow to sizzle for 5 minutes, mixing every so often. Add in spices and more oil and mix through for a minute to allow the spices to open up. Add in the precooked chicken pieces and mix through and bring it up to heat. Once cooked remove filling from pan.

Using the same pan place a glug of oil with a sprinkle of paprika on medium low heat and allow it to sizzle. Add a wrap down and sprinkle on a quarter of your cheese. Add filling to half the wrap and gently fold the empty side over. Cook for a couple of minutes before flipping and cooking the second side. Finish with a drop of water and lid on to help steam and create the oozy cheese effect. Remove from pan and pop onto plate. Cut into threes and enjoy with sour cream and spring onion. Repeat process for the next three.