Crispy BBQ Chicken Whole Wheat Quesadilla

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy BBQ Chicken Whole Wheat Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Whole Wheat Quesadilla

Enjoy a twist on a classic quesadilla with tender, crispy chicken coated in a tangy BBQ glaze, nestled between a whole wheat tortilla and melted reduced-fat cheddar, accented with crisp red bell pepper for a burst of color and crunch.

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NUTRITION

379kcal
Protein
38.3g
Fat
10.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1 tablespoon BBQ Sauce

1/4 cup diced Red Bell Pepper

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Thinly slice the chicken breast and pat dry. Toss the pieces with BBQ sauce until well-coated.

  • 3

    Cook the chicken in the skillet until it becomes crispy and lightly charred on the edges, about 4-5 minutes per side.

  • 4

    Remove the chicken and set aside. In the same skillet, place the whole wheat tortilla and sprinkle half of the reduced-fat cheddar cheese evenly over one side.

  • 5

    Add the cooked crispy chicken on top of the cheese, then sprinkle in the diced red bell pepper.

  • 6

    Drizzle any remaining BBQ sauce over the chicken, then sprinkle the rest of the cheese on top.

  • 7

    Fold the tortilla in half and cook for 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.

Crispy BBQ Chicken Whole Wheat Quesadilla

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy BBQ Chicken Whole Wheat Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Whole Wheat Quesadilla

Enjoy a twist on a classic quesadilla with tender, crispy chicken coated in a tangy BBQ glaze, nestled between a whole wheat tortilla and melted reduced-fat cheddar, accented with crisp red bell pepper for a burst of color and crunch.

NUTRITION

379kcal
Protein
38.3g
Fat
10.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1 tablespoon BBQ Sauce

1/4 cup diced Red Bell Pepper

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Thinly slice the chicken breast and pat dry. Toss the pieces with BBQ sauce until well-coated.

  • 3

    Cook the chicken in the skillet until it becomes crispy and lightly charred on the edges, about 4-5 minutes per side.

  • 4

    Remove the chicken and set aside. In the same skillet, place the whole wheat tortilla and sprinkle half of the reduced-fat cheddar cheese evenly over one side.

  • 5

    Add the cooked crispy chicken on top of the cheese, then sprinkle in the diced red bell pepper.

  • 6

    Drizzle any remaining BBQ sauce over the chicken, then sprinkle the rest of the cheese on top.

  • 7

    Fold the tortilla in half and cook for 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.