NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast, cooked and shredded

1 medium Whole wheat tortilla

1 oz Blue cheese crumbles

2 tbsp Plain Greek yogurt

2 tbsp Buffalo hot sauce

0.25 cup Celery

1 tbsp Green onion

1 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  In a medium mixing bowl, combine the shredded chicken, Greek yogurt, buffalo sauce, diced celery, sliced green onion, sea salt, and black pepper until the chicken is evenly coated.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat, swirling to coat the surface.

• 3

  Place the whole wheat tortilla in the skillet and spread the buffalo chicken mixture evenly over one half of the tortilla.

• 4

  Sprinkle the blue cheese crumbles over the chicken layer.

• 5

  Fold the empty half of the tortilla over the filling and press down firmly with a spatula to seal.

• 6

  Cook for 2 to 3 minutes until the bottom is golden brown and crisp.

• 7

  Carefully flip the quesadilla and cook for another 2 minutes until the cheese is melted and the second side is toasted.

• 8

  Transfer to a cutting board, let rest for one minute, then slice into three triangles and serve immediately.