YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat BBQ Chicken Quesadilla with Fresh Cabbage Slaw
Enjoy a satisfying blend of smoky BBQ chicken layered between crispy whole wheat tortillas and paired with a refreshing cabbage slaw dressed in a tangy Greek yogurt sauce. Each bite delivers a perfect balance of textures and flavors that are both nostalgic and health-conscious.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
2 tbsp BBQ Sauce
1 cup Shredded Cabbage
2 tbsp Low-Fat Greek Yogurt
2 sprays Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.
Brush the chicken breast with BBQ sauce on both sides. Place in the skillet and cook until the chicken is fully cooked through and slightly charred, about 4-5 minutes per side. Once cooked, slice into thin strips.
Warm the whole wheat tortilla in a separate pan over medium heat for about 30 seconds on each side until soft and pliable.
In a mixing bowl, combine shredded cabbage with Greek yogurt to create a light, tangy slaw.
Assemble the quesadilla by layering the sliced BBQ chicken evenly over half of the tortilla, and drizzle a bit more BBQ sauce if desired.
Fold the tortilla over the filling and place it back in the skillet. Cook on medium heat for 2-3 minutes per side until the tortilla is crispy and golden.
Remove from heat, slice into wedges, and serve immediately with a side of fresh cabbage slaw.