NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

0.75 oz sharp cheddar cheese

1 medium whole wheat tortilla

0.25 cup fresh tomato salsa

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp chili powder

PREPARATION

• 1

  In a small bowl, toss the shredded cooked chicken breast with sea salt, black pepper, garlic powder, and chili powder until evenly coated.

• 2

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 3

  Place the whole wheat tortilla in the skillet, rotating it slightly to coat the bottom with oil.

• 4

  Sprinkle the shredded cheddar cheese over one half of the tortilla.

• 5

  Layer the seasoned chicken breast directly on top of the cheese.

• 6

  Fold the empty half of the tortilla over the filling to create a half-moon shape.

• 7

  Press down firmly with a spatula and cook for 2-3 minutes until the bottom is golden brown and crispy.

• 8

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

• 9

  Remove from the skillet, let rest for one minute, then slice into three wedges and serve with fresh tomato salsa.