Baby spinach leaves can also be added to these quesadillas if you want to up the vege factor.

Ingredients

420 g	John West Pink Salmon, 2 x 210g cans, drained, bones removed and flaked (Main)
⅓ cup	Mayonnaise
2	Spring onions, finely chopped
125 g	Capsicums, diced
125 g	Corn kernels, canned (Main)
6	Tortilla wraps (Main)
½ cup	Tasty cheese, grated
1	Oil spray
1	Fresh Lime, cut into wedges, for serving
6	Coriander and Mint leaves, for garnish

Directions

1. Combine John West Pink Salmon, mayonnaise, spring onions, diced capsicum and corn kernels in a bowl until salmon is smooth.
2. Divide and spread salmon mixture between three tortillas. Sprinkle each with cheese and cover with remaining tortillas.
3. Heat a frypan over medium heat. Spray each tortilla with oil on both sides and toast quesadillas on both sides until golden.
4. Cut into wedges and serve immediately with lime wedges. Garnish with mint and coriander leaves.