NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 tbsp BBQ Sauce

2 Whole Wheat Tortillas

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/2 cup Shredded Cabbage

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

PREPARATION

• 1

  Preheat a nonstick skillet over medium heat, adding olive oil.

• 2

  Season the chicken breast lightly with salt and pepper. Cook the chicken in the skillet until fully cooked and slightly crisped on the edges, about 5-6 minutes per side.

• 3

  Once cooked, slice the chicken thinly and toss it with the BBQ sauce until evenly coated.

• 4

  In a small bowl, mix the shredded cabbage with nonfat Greek yogurt and lime juice to create the creamy slaw.

• 5

  Place one whole wheat tortilla in the skillet over low heat. Sprinkle half of the shredded cheddar cheese evenly over the tortilla, then layer the BBQ chicken slices on top.

• 6

  Add a spoonful of the creamy slaw over the chicken, then sprinkle the remaining cheese. Top with the second tortilla.

• 7

  Cook the quesadilla for about 3-4 minutes on each side, pressing gently with a spatula, until the tortilla is golden and the cheese is melted.

• 8

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