Crispy Whole Wheat BBQ Chicken Quesadillas

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

Crispy Whole Wheat BBQ Chicken Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken Quesadillas

Savor the delightful crunch of whole wheat tortillas enveloping succulent BBQ shredded chicken, melted reduced-fat cheddar, and crisp red bell pepper slices with a hint of sweet and smoky BBQ flavor. This quesadilla offers a perfect balance of lean protein and whole grains, ideal for a satisfying lunch or dinner.

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NUTRITION

432kcal
Protein
48.4g
Fat
11.5g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

2 pieces Whole Wheat Tortilla (~100g total)

4 ounces Shredded Chicken Breast (~113g)

1 tablespoon BBQ Sauce

1/4 cup Reduced-Fat Cheddar Cheese (shredded, ~28g)

1/4 cup Red Bell Pepper (sliced)

2 tablespoons Red Onion (sliced)

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PREPARATION

  • 1

    In a bowl, mix the shredded chicken with BBQ sauce until well coated.

  • 2

    Lay out one whole wheat tortilla on a flat surface and sprinkle half of the reduced-fat cheddar cheese evenly over it.

  • 3

    Add the BBQ chicken mixture over the cheese, then top with sliced red bell pepper and red onion.

  • 4

    Sprinkle the remaining cheese on top and cover with the second tortilla.

  • 5

    Heat a non-stick skillet over medium heat. Place the assembled quesadilla in the skillet and cook until the bottom tortilla is crispy and golden, about 3-4 minutes.

  • 6

    Carefully flip the quesadilla and cook the other side for an additional 3-4 minutes until the cheese is melted and the tortilla is crisp.

  • 7

    Remove from the skillet, cut into wedges, and serve warm.

Crispy Whole Wheat BBQ Chicken Quesadillas

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

Crispy Whole Wheat BBQ Chicken Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat BBQ Chicken Quesadillas

Savor the delightful crunch of whole wheat tortillas enveloping succulent BBQ shredded chicken, melted reduced-fat cheddar, and crisp red bell pepper slices with a hint of sweet and smoky BBQ flavor. This quesadilla offers a perfect balance of lean protein and whole grains, ideal for a satisfying lunch or dinner.

NUTRITION

432kcal
Protein
48.4g
Fat
11.5g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

2 pieces Whole Wheat Tortilla (~100g total)

4 ounces Shredded Chicken Breast (~113g)

1 tablespoon BBQ Sauce

1/4 cup Reduced-Fat Cheddar Cheese (shredded, ~28g)

1/4 cup Red Bell Pepper (sliced)

2 tablespoons Red Onion (sliced)

PREPARATION

  • 1

    In a bowl, mix the shredded chicken with BBQ sauce until well coated.

  • 2

    Lay out one whole wheat tortilla on a flat surface and sprinkle half of the reduced-fat cheddar cheese evenly over it.

  • 3

    Add the BBQ chicken mixture over the cheese, then top with sliced red bell pepper and red onion.

  • 4

    Sprinkle the remaining cheese on top and cover with the second tortilla.

  • 5

    Heat a non-stick skillet over medium heat. Place the assembled quesadilla in the skillet and cook until the bottom tortilla is crispy and golden, about 3-4 minutes.

  • 6

    Carefully flip the quesadilla and cook the other side for an additional 3-4 minutes until the cheese is melted and the tortilla is crisp.

  • 7

    Remove from the skillet, cut into wedges, and serve warm.