Cheesy Chicken Quesadillas
Grilled chicken and cheddar melted inside warm tortilla wraps.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 30g carbs · 4g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons | Iceland |
|---|---|---|---|
| Tortilla wrapsuse 4 wraps | £1.408 pack · £0.18 each | £1.408 pack · £0.18 each | £1.55500g · £0.31 per 100g |
| Chicken breast filletsuse 400g | 2 × £2.75210g · £1.31 per 100g | 2 × £2.51330g · £0.76 per 100g | 2 × £5.18397g · £1.30 per 100g |
| Cheddar cheesenot compared | £2.50 | – | – |
| Onionpack 1kg · use 1 onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g | £1.25 |
| Basket total (full packs) | £7.85 | £7.37 | £13.16 |
| Cost of what this recipe uses | £6.11 | £3.91 | £6.13 |
| Per serving | £1.53 | £0.98 | £1.53 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Cheddar cheese.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 400 g of chicken breast fillets on a kitchen scale, trim any visible fat, and cut the meat into 1‑cm dice. Place the diced chicken in a bowl, sprinkle with ½ tsp salt and ¼ tsp freshly ground black pepper, then toss to coat evenly.
- Heat 1 tbsp vegetable oil in a large non‑stick frying pan over medium‑high heat. Add the seasoned chicken dice, spreading them in a single layer. Cook for 5‑6 minutes, stirring occasionally, until the pieces are golden‑brown and no pink remains inside.
- Peel one medium onion and finely chop it into roughly 3‑mm pieces. You should have about 1 cup of chopped onion, which will give the filling a sweet, aromatic base.
- If the pan looks dry, add another ½ tbsp oil and reduce the heat to medium. Add the chopped onion and sauté for 3‑4 minutes, stirring often, until it becomes translucent and starts to soften at the edges.
- Return the cooked chicken to the pan with the onions, mixing everything together. Taste the mixture and adjust seasoning with a pinch more salt or pepper if needed. Cook for another minute to let the flavours meld.
- Grate 200 g of cheddar cheese using the large holes of a box grater; you should have about 2 cups of shredded cheese. Keep the cheese in a bowl ready for assembling the quesadillas.
- Lay a tortilla flat on a clean surface, sprinkle a quarter of the shredded cheese over half of it, then spoon a quarter of the chicken‑onion mixture on top of the cheese. Finish with another quarter of cheese and fold the tortilla over to enclose the filling.
- Wipe the pan clean, return it to medium heat and add a tiny drizzle of oil if needed. Place the folded quesadilla in the pan and cook for 2‑3 minutes per side, pressing gently with a spatula, until the tortilla is golden‑brown and the cheese is fully melted and bubbling. Repeat with the remaining three tortillas, then cut each quesadilla into wedges and serve hot.
Tips
- Swap chicken breast for cheaper thigh meat and use a blend of cheddar and mozzarella to lower cost.
- Make a double batch, assemble the quesadillas, then freeze them on a tray before transferring to a bag; cook from frozen, adding an extra minute per side.
- Reheat leftovers in a hot pan or microwave until steaming hot throughout; reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken breast fillets · about 250g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Cheddar cheese · about 200g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).