NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 tbsp BBQ Sauce

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese

1 cup Cabbage Slaw Mix

1 medium Carrot, shredded

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

PREPARATION

• 1

  Begin by preheating a non-stick skillet over medium heat.

• 2

  Season the chicken breast lightly with salt and pepper. Brush or toss with BBQ sauce to coat evenly.

• 3

  For a crispy finish, cook the chicken in the skillet until each side is golden brown and the internal temperature reaches 165°F, approximately 4-5 minutes per side. Remove from the heat and let rest briefly before slicing into strips.

• 4

  In a bowl, combine the cabbage slaw mix and shredded carrot. In a small separate bowl, whisk together the Greek yogurt and lime juice, then drizzle over the slaw. Toss to combine and set aside.

• 5

  Place the whole wheat tortilla in the skillet over medium heat. Sprinkle half of the shredded low-fat cheddar cheese over one side.

• 6

  Arrange the sliced BBQ chicken evenly over the cheese, then add a few spoonfuls of the dressed slaw on top. Sprinkle the remaining cheese over the filling and fold the tortilla in half.

• 7

  Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden and crispy and the cheese has melted.

• 8

  Remove from the skillet, slice into wedges, and serve immediately with extra slaw on the side if desired.