Ingredients
Scale
- 2 large whole wheat tortillas
- 1 cup shredded cooked chicken breast
- ½ cup chopped roasted red peppers (jarred or fresh)
- ½ cup fresh spinach, roughly chopped
- ¼ cup kalamata olives, pitted and sliced
- ¾ cup shredded sharp cheddar cheese (or_mexican blend)
- 2 tbsp Greek yogurt (mixed with 1 tsp lemon zest for tzatziki-style flavor)
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt & pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat a skillet over medium heat. Lightly brush both tortillas with olive oil on one side.
- On one tortilla, spread Greek yogurt mixture, then layer chicken, red peppers, spinach, olives, and half the cheese. Top with second tortilla (oil-side up).
- Place in skillet and cook 3–4 minutes per side until golden brown and crispy, pressing gently with a spatula.
- Transfer to a cutting board, let rest 1 minute, then slice into wedges.
- Garnish with parsley and serve with extra yogurt or tzatziki if desired.
Notes
- For extra crispiness, use a panini press or weigh down the quesadilla with a small pot while cooking.
- Make it vegetarian by omitting chicken and adding crumbled feta or chickpeas.
- Meal prep tip: Assemble ahead and cook just before serving to keep tortillas crisp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Method: Stovetop
- Cuisine: Fusion
- Diet: Contains dairy and gluten
Nutrition
- Serving Size: 1 wedge (1/4 quesadilla)
- Calories: 285 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
