Knead the dough for the tortillas by mixing whole wheat flour, salt, olive oil, and water until firm but not sticky.

Cover the dough with a cloth and let it rest.

Heat olive oil in a saucepan, add spinach and sweet corn, and sauté for 2 minutes until spinach is cooked and water is evaporated.

Turn off the heat and add cheesy garlic mayo. Toss until combined.

Take a medium-sized ball of dough and roll it into a flat, round shape, not too thin.

Heat a tawa and cook the tortilla on each side for 30 seconds.

Spoon the spinach and corn mixture onto one side of the tortilla and fold the other side over to create a half semi-circle.

Drizzle a teaspoon of olive oil and cook on each side until crisp and browned.

Cut the quesadilla into half to form a triangle and serve.