Crispy BBQ Chicken Whole Wheat Quesadilla

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

Crispy BBQ Chicken Whole Wheat Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Whole Wheat Quesadilla

Enjoy a balanced twist on the classic quesadilla, featuring crispy, tangy BBQ chicken coated in whole wheat breadcrumbs and nestled between a whole wheat tortilla and melty low-fat cheddar. This recipe delivers a satisfying crunch paired with bold BBQ flavor, making it a delicious choice for any meal.

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NUTRITION

504kcal
Protein
42g
Fat
14.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup shredded low-fat Cheddar Cheese

1 tbsp BBQ Sauce

1 tsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast lightly with salt and pepper. Brush with olive oil and then coat evenly with whole wheat breadcrumbs.

  • 3

    Place the chicken on the baking sheet and bake for 15-20 minutes, or until fully cooked and crispy. Remove and let cool slightly.

  • 4

    Shred or thinly slice the cooked chicken and toss it with BBQ sauce until well coated.

  • 5

    Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet and evenly sprinkle the shredded low-fat cheddar cheese over half of the tortilla.

  • 6

    Distribute the BBQ chicken evenly over the cheese, then fold the tortilla in half.

  • 7

    Cook the quesadilla for 2-3 minutes on each side, pressing gently, until the tortilla is golden and the cheese is melted.

  • 8

    Remove from the skillet, slice into wedges, and serve immediately.

Crispy BBQ Chicken Whole Wheat Quesadilla

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

Crispy BBQ Chicken Whole Wheat Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Whole Wheat Quesadilla

Enjoy a balanced twist on the classic quesadilla, featuring crispy, tangy BBQ chicken coated in whole wheat breadcrumbs and nestled between a whole wheat tortilla and melty low-fat cheddar. This recipe delivers a satisfying crunch paired with bold BBQ flavor, making it a delicious choice for any meal.

NUTRITION

504kcal
Protein
42g
Fat
14.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup shredded low-fat Cheddar Cheese

1 tbsp BBQ Sauce

1 tsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast lightly with salt and pepper. Brush with olive oil and then coat evenly with whole wheat breadcrumbs.

  • 3

    Place the chicken on the baking sheet and bake for 15-20 minutes, or until fully cooked and crispy. Remove and let cool slightly.

  • 4

    Shred or thinly slice the cooked chicken and toss it with BBQ sauce until well coated.

  • 5

    Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet and evenly sprinkle the shredded low-fat cheddar cheese over half of the tortilla.

  • 6

    Distribute the BBQ chicken evenly over the cheese, then fold the tortilla in half.

  • 7

    Cook the quesadilla for 2-3 minutes on each side, pressing gently, until the tortilla is golden and the cheese is melted.

  • 8

    Remove from the skillet, slice into wedges, and serve immediately.