YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat BBQ Chicken Quesadillas with Fresh Slaw
Enjoy a flavorful and crisp quesadilla that brings together tender BBQ chicken, melted reduced-fat cheese, and whole wheat tortillas, paired with a refreshingly tangy slaw of cabbage and carrots. Perfectly balanced with a satisfying crunch and a burst of barbecue flavor, this dish is as delightful to look at as it is to eat.
INGREDIENTS
4 oz Chicken Breast
2 Whole Wheat Tortillas
1/4 cup Reduced-Fat Shredded Mozzarella Cheese
1 tbsp BBQ Sauce
1 tsp Olive Oil
1 cup Shredded Green Cabbage
1/4 cup Shredded Carrots
1 tsp Lemon Juice
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Shred the chicken breast after grilling or baking it until fully cooked. Toss the shredded chicken with BBQ sauce in a bowl.
Place one whole wheat tortilla in the skillet and sprinkle evenly with the reduced-fat mozzarella cheese.
Add the BBQ chicken evenly over the cheese and top with the second tortilla, pressing gently to form a quesadilla.
Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.
Meanwhile, in a separate bowl, combine shredded cabbage, shredded carrots, and lemon juice to make the fresh slaw. Season with a pinch of salt and pepper if desired.
Remove the quesadilla from the skillet, slice into wedges, and serve alongside the fresh slaw.