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Chicken & Veggie Quesadillas

Makes 1 Serving

Macros: 495 cal, Fat 22g, Carbs 26g, Fibre 6g, Protein 49g


1 Whole Wheat Tortilla (large)

43g Cheddar Cheese (grated)

113g Chicken Breast, Cooked (shredded)

2 Tbsp Red Onion (thinly sliced)

2 2/3 Tbsps Salsa

1 stalk Green Onion (chopped)

2 Tbsp Cilantro (chopped)

1/4 Jalapeno Pepper (thinly sliced, optional)


Heat a large non-stick skillet over medium heat. Add the tortilla to the skillet and top with grated cheese, leaving a small border around the edges. Cover with a lid and let it cook for one to two minutes until the cheese is melted.

Add the shredded chicken breast to half the tortilla and top with red onion, salsa, green onion, cilantro, and jalapeno pepper.

Fold the tortilla in half and gently press down. Cook for two to three minutes per side or until browned and crispy. Let the quesadilla cool slightly and then cut into wedges. Enjoy!

This is best enjoyed right after cooking.

Gluten Free: Use a gluten-free tortilla.

Dairy Free: Use a dairy-free cheese.

More Flavour: Season the chicken with chili powder, smoked paprika, and/or salt.

Additional Toppings: Sour cream, greek yogurt, salsa, or guacamole.

One serving is equal to one quesadilla.

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