Name: Chicken Kiev Quesadilla Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 1 large wrap or wheat tortilla; 4 tbsp garlic and herb soft cheese (we used Boursin); 50g cheddar, grated; 1 spring onion, cut in half then sliced lengthways into thick strips; ½ lemon, zested; ½ small pack flat-leaf parsley, chopped; 100g cooked chicken thigh meat, chopped into bite-sized pieces; 1 tbsp panko breadcrumbs

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Introduction

This Chicken Kiev quesadilla is a delightful twist on the classic dish, combining creamy garlic herb cheese with tender chicken and fresh herbs in a crispy tortilla. It’s quick to make, perfect for a satisfying lunch or a tasty snack.

The image shows a stack of four triangular pieces of quesadilla arranged in a pile on a white tray with a brown paper sheet underneath. Each quesadilla piece has a golden brown, slightly crispy tortilla with grill marks on the top layer. Between the tortillas, there are layers of melted cheese that look soft and creamy, along with visible green leafy herbs and bits of cooked bacon or meat that add pops of reddish-brown color. The layers are uneven, showing the gooey melted cheese stretching slightly. In the background, there is a clear glass with amber liquid, and the surface beneath the tray is a white marble pattern with subtle grey veins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large wrap or wheat tortilla
4 tbsp garlic and herb soft cheese (we used Boursin)
50g cheddar, grated
1 spring onion, cut in half then sliced lengthways into thick strips
½ lemon, zested
½ small pack flat-leaf parsley, chopped
100g cooked chicken thigh meat, chopped into bite-sized pieces
1 tbsp panko breadcrumbs

Instructions

Step 1: Heat a non-stick frying pan over medium-high heat.
Step 2: Spread half of the wrap with 2 tablespoons of the garlic and herb soft cheese and place it in the pan.
Step 3: On the uncovered half, layer the grated cheddar, spring onion strips, lemon zest, chopped parsley, and chopped chicken.
Step 4: Scatter the panko breadcrumbs on top and dot with the remaining soft cheese.
Step 5: Fold the soft-cheese-spread side of the wrap over to close the quesadilla.
Step 6: Cook for 3-4 minutes until the cheese melts and the top is warm, ensuring the chicken is heated through.
Step 7: Remove from the pan, slice, and serve immediately.

Tips & Variations

Use leftover roast chicken or grilled chicken for extra flavor and convenience.
For a spicy kick, add a sprinkle of chili flakes or a dash of hot sauce before folding the quesadilla.
Try swapping cheddar for mozzarella or Monterey Jack for a different melt texture.
Serve with a side of sour cream or a fresh salad to balance the richness.

Storage

Store any leftover quesadilla in an airtight container in the refrigerator for up to 1 day. Reheat gently in a non-stick pan over low heat to keep it crispy, or microwave briefly if in a hurry, though it may soften the tortilla.

How to Serve

The image shows a stack of six triangular quesadilla pieces arranged unevenly on a white marbled surface inside a dark baking tray lined with brown parchment paper. Each quesadilla layer has a golden toasted tortilla with slightly browned spots, filled with visible layers of melted white cheese, bits of cooked bacon or ham, and fresh green herbs or spinach. The edges of the tortillas are crisp and the cheese filling looks soft and creamy, peeking out from between the layers. In the background, there are blurry glasses with a light amber drink, giving a cozy and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a flour tortilla instead of a wrap?

Yes, a large flour tortilla works well as a substitute and provides a similar texture and flexibility for folding.

Is it possible to use raw chicken in this recipe?

It’s best to use pre-cooked chicken to ensure the quesadilla heats evenly and safely in the short cooking time. Using raw chicken would require longer cooking and could lead to an unevenly cooked quesadilla.