To make the mundane lunch box more enticing, the lovely mums of the One Handed Cooks have created delicious dishes for


  • 2 tortilla wraps or mountain bread

  • 2 tbsp no added salt tomato paste

  • 1 cup leftover roast lamb, shredded or chopped

  • 1 cup grated cheese

  • Handful of baby spinach


  • 1.

    Heat a large frying pan over medium heat. Lay a tortilla in the base and spread it with the tomato paste, shredded lamb, cheese and spinach. Place the other tortilla on top and cook for 1-2 minutes or until starting to brown on the base. Carefully flip onto a chopping board and slide back into the pan to cook the other side for a further 1-2 minutes or until the cheese has melted.

  • 2.

    Use a spatula to slide the cooked quesadilla out of the pan and cut into six wedges.

  • 3.

    Serve alone or with some hummus.

  • Note:

  • 1.

    If using leftover roast lamb follow food safety guidelines and only use lamb cooked the day before.

  • 2.

    Allow the quesadilla to cool and place in a sandwich bag or reusable food pouch. Store with appropriate cool packs to ensure the food is still fresh by lunchtime.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 3980kj
  • Fat Total 409g
  • Saturated Fat 211g
  • Protein 53g
  • Carbohydrate 17g
  • Sugar 4g
  • Sodium 822mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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