Place your chicken into an oven safe dish or tray. Add in smoked paprika, onion salt & pepper, BBQ seasoning, lime zest & juice and water on top of the chicken. Cover the dish with tin foil and cook for 25-30 minutes until fully cooked

Leave to cool for about 10 minutes then pull the chicken apart using two forks. Add in the BBQ sauce and mix

To cook your quesadillas: on one side of the wrap, divide the BBQ chicken between the wraps. Add your desired fillings then the grated cheese and fold the empty side of the wrap on top (you’ll be left with  semi-circle)

Place a pan on medium heat – don’t add any oil to the pan

Dry fry on each side for about 5 minutes until nice and golden and your cheese is melted and warmed through. Top tip: Jill sets a large baking tray over her pan for the first 5 minutes as it helps to melt the filling

Repeat the process with your other wraps. You can keep the cooked quesadillas warm by placing them in the oven on a very low setting.

Cut each wrap into 3 when cooked and serve with crème fraiche, salsa and/or guacamole and enjoy!