Chicken and avocado quesadillas

4 bacon rashers, chopped 4 spring onions, chopped 400g chicken fillets, cut into bite-sized pieces Salt and black pepper 2 tsp vegetable oil 8 small tortilla wraps 1 avocado, chopped 100g Cheddar, grated 100g Mozzarella, sliced To serve: Mixed salad leaves Cooked rice

1 Add the rashers to a pan and heat over a medium heat. Cook until brown and crisp, then transfer to a plate lined with kitchen paper.

2 Add the spring onions to the pan and cook for two minutes until soft.

3 Add the chicken and season with salt and pepper. Cook for five minutes until cooked through, stirring occasionally. Transfer the spring onions and chicken to a plate and wipe out the pan with kitchen paper.

4 Add half of the oil to the pan. When hot, add one tortilla to the pan and top with some of the rashers, chicken, avocado and cheeses. Top with a second tortilla and cook for two minutes per side until the cheese has melted.

5 Repeat with the remaining ingredients and slice each quesadilla into eight wedges. Serve hot with mixed salad leaves and cooked rice.