For this recipe, you can opt to use the only cooked meal of your choice. Today I am using shredded roast Chicken, but you can use canned tuna, chicken slices, some bacon of leftover meals, roast lamb, squid ring, prawns, clam, etc.
Umai Prawns Quesadilla
2 Mission Onion and Chives Wraps300 gm Prawns (medium sized)4 Limes, juiced6 cloves Garlic, minced3 Red chillies, pounded into paste½ cup Coriander leaves, chopped1 Red onion, sliced4 stalks Spring onion, sliced4 tbsp Extra virgin olive oilSalt, Pepper and Sugar to taste1 Avocado, sliced or diced into large pieces4 slices, Emmental cheese
Marinate prawns in lime juice and drain all the juices out, leaving the prawns in the bowl.
To make umai seasoning, mix garlic, pounded chilli, coriander leaves, onions, spring onions, 3 tbsp olive oil and season with salt, pepper and sugar. Mix prawns with seasoning and set aside.
Spread umai prawns on half the surface of both wraps.
Top with slices of avocado and Emmental cheese and fold each wrap to make a half moon.
Heat your frying pan with 1 tbsp of olive oil and pan fry both quesadillas until both side are slightly brown and the cheese inside has slightly melted.
Cut both quesadillas into half and serve them warm.
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