Quesadillas with Beetroot, Bacon and BBQ Sauce

Very tasty and very child friendly. I would have added guacamole to this but greedily ate it all the night before with some salmon...

3 large soft wraps (or tortillas)

Grated cheese

3 tbs beetroot dip

6 slices shortcut bacon

1 handful chopped coriander

3 eggs

Olive oil

10 button mushrooms sliced

1 clove garlic sliced

Salt and pepper

10 thinly sliced snow peas

1 spring onion thinly sliced

1 cooked chicken breast sliced

3 tbs sour cream

BBQ sauce

3 soft wraps or large tortillas

Cook the bacon in a frying pan and remove. Add a little oil to the same pan and cook the mushrooms with some salt and pepper and the sliced garlic and then remove. Whisk the eggs with some pepper and 1tbs of sour cream. Cook the eggs in the same pan you used for the bacon/mushroom then remove.

Lay some baking paper on a baking tray. Spread the beetroot dip evenly over the first wrap, top with mushroom, sliced chicken, snow peas, BBQ sauce and some cheese. Add another wrap on top. Spread the remaining sour cream on the wrap and top with the bacon, egg, spring onion slices, coriander, BBQ sauce and some more cheese. Add another wrap to the top and top it with some BBQ sauce and some cheese. Place the baking tray into a preheated 180C oven for 20 minutes or until golden. Slice with a serrated knife and dig in.