YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat BBQ Chicken Quesadilla with Creamy Slaw
Enjoy a vibrant mix of smoky BBQ chicken tucked into a crispy whole wheat quesadilla, paired with a refreshing creamy slaw that brings crunch and tang. This dish balances savory shredded chicken, melted reduced-fat cheddar, and a cool, crisp salad spread, making it perfect for any meal of the day.
INGREDIENTS
3 oz Chicken Breast
1 whole wheat tortilla
1 tbsp BBQ Sauce
1/4 cup shredded reduced-fat cheddar cheese
1/2 cup shredded red cabbage
1/4 cup shredded carrots
2 tbsp plain Greek yogurt
PREPARATION
Preheat a non-stick skillet over medium heat.
Mix the shredded chicken with BBQ sauce in a small bowl until well-coated.
In another bowl, combine the shredded red cabbage, shredded carrots, and Greek yogurt to create the creamy slaw. Season with a pinch of salt and pepper if desired.
Place the whole wheat tortilla on the skillet. Evenly sprinkle the reduced-fat cheddar cheese over one half of the tortilla.
Spread the BBQ coated chicken over the cheese, then fold the tortilla in half to enclose the filling.
Cook for 2-3 minutes per side until the tortilla is golden and crispy and the cheese is melted.
Transfer the quesadilla to a plate, cut into wedges, and serve alongside the creamy slaw.