YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat BBQ Chicken Quesadilla with Fresh Slaw
Enjoy a vibrant twist on a classic quesadilla featuring tender BBQ chicken nestled in a crispy whole wheat tortilla and complemented by a refreshing, crunchy slaw. This dish sparkles with a balanced blend of smoky barbecue flavor and zesty, crisp freshness, making it perfect for any meal of the day.
INGREDIENTS
3 oz Chicken Breast (cooked, roasted)
1 whole wheat tortilla (medium)
1 tbsp BBQ Sauce
1/4 cup Low-Fat Shredded Cheese
1 cup shredded Green Cabbage
1 medium Carrot (shredded)
1 tsp Olive Oil
1 tbsp Lime Juice
1 tbsp Fresh Cilantro, chopped
Salt and Pepper to taste
PREPARATION
Shred the cooked chicken breast into bite-sized pieces and toss with BBQ sauce until evenly coated.
In a bowl, combine shredded green cabbage and shredded carrot. Drizzle with olive oil and lime juice, then season with a pinch of salt and pepper. Toss to coat and finish with chopped cilantro.
Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the pan and evenly sprinkle with low-fat shredded cheese.
Layer the BBQ chicken evenly over one half of the tortilla.
Fold the tortilla over to cover the chicken and cheese, creating a quesadilla.
Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is slightly melted.
Remove from the skillet, cut into wedges, and serve with a generous side of the fresh slaw.