NUTRITION

SERVINGS

INGREDIENTS

3.75 oz shredded chicken breast

1 tsp ghee

1 tbsp buffalo hot sauce

1 large sprouted grain tortilla

0.25 cup shredded part-skim mozzarella cheese

0.25 cup nonfat plain Greek yogurt

0.25 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  In a small bowl, whisk together the nonfat plain Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper to create the ranch dip; set aside.

• 2

  In a skillet over medium heat, melt the ghee and add the shredded chicken and buffalo hot sauce, stirring until the chicken is well-coated and heated through.

• 3

  Wipe the skillet clean and return to medium heat.

• 4

  Place the sprouted grain tortilla in the skillet and sprinkle the shredded mozzarella cheese evenly over one half.

• 5

  Top the cheese with the buffalo chicken mixture and chopped green onions.

• 6

  Fold the tortilla in half and press down gently with a spatula.

• 7

  Cook for 2 to 3 minutes per side until the tortilla is golden brown and the cheese is fully melted.

• 8

  Slice the quesadilla into wedges and serve immediately with the prepared ranch dip.