1.Combine chicken and creamed corn in a bowl. Season.
2.Heat 1 teaspoon of the oil in a frying pan over moderate heat. Place 1 wrap in pan; spread with some of the sour cream. Top with a quarter of the chicken mixture, a quarter of the cheese, then 1 more wrap. Cook for 2 minutes or until golden. Carefully turn; cook for 1 minute or until golden.
3.Transfer to a plate. Repeat with remaining oil, wraps, sour cream, chicken mixture and cheese.
4.For the avocado salsa, place all ingredients in a bowl; stir to combine.
5.Serve each quesadilla, cut into 6 wedges, topped with avocado salsa.
You can also cook these on a large sandwich press. Wrap bread, available plain and flavoured, is in the bakery aisle. Use any type you like.
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