Crispy Whole Wheat BBQ Chicken Quesadilla

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

Crispy Whole Wheat BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken Quesadilla

A satisfying twist on a traditional quesadilla featuring tender grilled chicken tossed in tangy BBQ sauce, melted low‐fat cheddar, and crisp bell peppers and onions all sandwiched in a whole wheat tortilla. Perfectly crisped in a light drizzle of olive oil, it's a delicious option for any meal of the day.

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NUTRITION

421kcal
Protein
40.9g
Fat
15.1g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 Whole Wheat Tortilla (50g)

1/4 cup Low-Fat Cheddar Cheese (28g)

2 Tbsp BBQ Sauce (30g)

1/4 cup diced Red Bell Pepper (40g)

1/4 cup diced Red Onion (40g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a bowl, toss the cooked chicken breast pieces with BBQ sauce until well coated.

  • 3

    Place the whole wheat tortilla on the skillet and sprinkle half of the shredded low-fat cheddar evenly over one half of the tortilla.

  • 4

    Layer the BBQ chicken, diced red bell pepper, and red onion over the cheese.

  • 5

    Sprinkle the remaining cheese on top and fold the tortilla in half.

  • 6

    Drizzle the teaspoon of olive oil around the quesadilla in the skillet for added crispiness.

  • 7

    Cook for 3-4 minutes on each side, pressing lightly with a spatula, until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from skillet, slice into wedges, and serve hot.

Crispy Whole Wheat BBQ Chicken Quesadilla

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

Crispy Whole Wheat BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken Quesadilla

A satisfying twist on a traditional quesadilla featuring tender grilled chicken tossed in tangy BBQ sauce, melted low‐fat cheddar, and crisp bell peppers and onions all sandwiched in a whole wheat tortilla. Perfectly crisped in a light drizzle of olive oil, it's a delicious option for any meal of the day.

NUTRITION

421kcal
Protein
40.9g
Fat
15.1g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 Whole Wheat Tortilla (50g)

1/4 cup Low-Fat Cheddar Cheese (28g)

2 Tbsp BBQ Sauce (30g)

1/4 cup diced Red Bell Pepper (40g)

1/4 cup diced Red Onion (40g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a bowl, toss the cooked chicken breast pieces with BBQ sauce until well coated.

  • 3

    Place the whole wheat tortilla on the skillet and sprinkle half of the shredded low-fat cheddar evenly over one half of the tortilla.

  • 4

    Layer the BBQ chicken, diced red bell pepper, and red onion over the cheese.

  • 5

    Sprinkle the remaining cheese on top and fold the tortilla in half.

  • 6

    Drizzle the teaspoon of olive oil around the quesadilla in the skillet for added crispiness.

  • 7

    Cook for 3-4 minutes on each side, pressing lightly with a spatula, until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from skillet, slice into wedges, and serve hot.