4 tbsp Coop cranberry sauce
8 Coop large tortilla wraps
2 tbsp Coop wholegrain mustard
100g leftover cooked Brussels sprouts, shredded
200g leftover roast turkey meat, torn
¼ red onion, thinly sliced
60g Coop grated mozzarella
Spread the cranberry sauce across 4 of the wraps, right to the edges.
Repeat with the wholegrain mustard on the other wraps
Scatter the sprouts on the mustard wraps, followed by the turkey, onion and mozzarella, then season.
Put the cranberry wraps on top, sauce-side down, and press gently.
Heat 2 large nonstick frying pans over a medium heat and toast a quesadilla in each on 1 side for 3-4 mins, using a large spatula to press down gently.
Flip over and toast the other side for 2-3 mins.
Keep them warm while you cook the remaining quesadillas.
Cut them into wedges and serve immediately.