Whole Wheat Crispy BBQ Chicken Quesadilla

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

Whole Wheat Crispy BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Whole Wheat Crispy BBQ Chicken Quesadilla

Savor a hearty, crispy quesadilla filled with tender BBQ-marinated chicken, melty reduced-fat cheddar cheese, and a burst of fresh veggies wrapped in a whole wheat tortilla. This dish strikes a delightful balance of smoky flavors and a crunchy texture, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

465kcal
Protein
47.7g
Fat
11.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (70g)

2 tbsp BBQ Sauce

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup Red Bell Pepper, sliced

2 tbsp Red Onion, sliced

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Season the chicken breast with salt and pepper if desired, then grill or pan-sear until fully cooked, about 5-7 minutes per side. Once cooked, let it rest briefly and then shred or thinly slice the chicken.

  • 3

    In a small bowl, toss the shredded chicken with BBQ sauce to evenly coat.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Sprinkle half of the reduced-fat cheddar cheese over one half of the tortilla, and layer the BBQ chicken, red bell pepper slices, and red onion slices on top.

  • 5

    Sprinkle the remaining cheese on top to help the quesadilla stick together, then fold the tortilla in half.

  • 6

    Return the folded quesadilla to the skillet and cook on medium heat. Press gently with a spatula and cook until the tortilla is crispy and golden, about 2-3 minutes per side, ensuring the cheese is melted.

  • 7

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

Whole Wheat Crispy BBQ Chicken Quesadilla

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

Whole Wheat Crispy BBQ Chicken Quesadilla

YOUR SOLIN GENERATED RECIPE

Whole Wheat Crispy BBQ Chicken Quesadilla

Savor a hearty, crispy quesadilla filled with tender BBQ-marinated chicken, melty reduced-fat cheddar cheese, and a burst of fresh veggies wrapped in a whole wheat tortilla. This dish strikes a delightful balance of smoky flavors and a crunchy texture, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

465kcal
Protein
47.7g
Fat
11.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (70g)

2 tbsp BBQ Sauce

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup Red Bell Pepper, sliced

2 tbsp Red Onion, sliced

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Season the chicken breast with salt and pepper if desired, then grill or pan-sear until fully cooked, about 5-7 minutes per side. Once cooked, let it rest briefly and then shred or thinly slice the chicken.

  • 3

    In a small bowl, toss the shredded chicken with BBQ sauce to evenly coat.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Sprinkle half of the reduced-fat cheddar cheese over one half of the tortilla, and layer the BBQ chicken, red bell pepper slices, and red onion slices on top.

  • 5

    Sprinkle the remaining cheese on top to help the quesadilla stick together, then fold the tortilla in half.

  • 6

    Return the folded quesadilla to the skillet and cook on medium heat. Press gently with a spatula and cook until the tortilla is crispy and golden, about 2-3 minutes per side, ensuring the cheese is melted.

  • 7

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