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BBQ Chicken Quesadilla

Makes 1 serving

Macros: 329 cal, fat 12g, carbs 31g, protein 34g, fibre 9g


One 3-oz. raw boneless skinless chicken breast cutlet 

1/8 tsp garlic powder 

1/8 tsp onion powder 

1 tbsp BBQ sauce 

1 large high-fiber flour tortilla 

1/4 cup shredded reduced-fat Mexican-blend cheese 

2 tbsp chopped red onion 

nonstick spray 

2 tbsp fat-free sour cream (optional) 

2 tbsp salsa (optional) 

DIRECTIONS: Bring a skillet sprayed with nonstick spray to medium-high heat. Sprinkle chicken with seasonings, and cook for about 4 minutes per side, until cooked through. Once cool enough to handle, roughly chop. In a small bowl, coat chicken with BBQ sauce. Lay tortilla flat, and spread BBQ chicken onto one half. Top chicken with remaining ingredients. Clean skillet, if needed. Respray and return to medium-high heat. Cook the half loaded tortilla for 2 minutes. Fold the bare tortilla half over the filling with a spatula, and press lightly to seal. Carefully flip and cook until crispy, about 3 minutes. Slice into wedges. Use sour cream and salsa for dipping.

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