Cook the chicken and vegetables

• Heat the oil in a frying pan over medium-high heat.
• Add the chicken strips, season with the fajita seasoning and salt, and cook until golden.
• Add the onion and bell pepper and cook until softened.

Assemble the quesadillas

• Lay the tortillas flat and scatter grated cheese over one half of each.
• Top with the chicken and vegetable filling and fold the tortilla over.

Toast the quesadillas

• Cook each quesadilla in the hot pan until golden and the cheese melts, flipping once.

Pack the lunch

• Cut the quesadillas into wedges and pack them in the lunch bag.