Chicken, lime and coriander was the best bagel filling at the Edinburgh-based Elephants and Bagels (sadly now closed), and I’ve been making versions as sandwich fillings ever since. Then it occurred to me that, along with black beans (for plant points) and mozzarella (for melt), it would also make the perfect quesadilla filling, and was happily proved right. If you have leftover roast chicken from the weekend, this is a lovely way to use it up; if not, I’ve included a quick 15-minute poached chicken method. Use the grating attachment on a food processor to make the slaw in minutes; if not, a box grater will do the job.
