Recipe: Greek Quesadilla

Print

Greek Quesadillas

Ingredients

• 4 — 9" La Tortilla Factory® Smart & Delicious™ Low-Carb, High Fiber Whole Wheat Tortillas
• 2 cups fresh baby spinach, coarsely chopped
• 12 oz boneless, skinless chicken breast, shredded (about 1½ cups)
• ½ cup reduced-fat feta cheese crumbles
• 1 cup low moisture, part-skim, shredded mozzarella cheese
• 1 red onion, diced
• 1 cup cucumber, chopped
• ½ cup cherry tomatoes, quartered
• ¼ cup sliced black olives
• ¼ cup fresh parsley, coarsely chopped
• ½ cup Lighthouse® OPA Greek yogurt Feta Dill dressing

Instructions

1. Lightly coat one side of each tortilla with nonstick cooking spray.
2. Over medium heat, place tortilla, sprayed side down, in a large nonstick skillet (a pancake griddle works too!). On one half of each tortilla add ½ cup spinach, 3/8 cup chicken, 2 Tbsp feta cheese, ¼ cup mozzarella, ¼ cup red onion, ¼ cup cucumber, 2 Tbsp cherry tomatoes, 1 Tbsp sliced black olives, 1 Tbsp parsley. Be careful not to overload tortilla. Drizzle 2 Tbsp dressing onto tortilla.
3. Fold tortilla in half. It the outside of the tortilla isn’t brown yet cook for 1-2 minutes longer. Carefully flip quesadilla and cook until it is lightly golden brown on both sides and heated through.
4. Repeat with remaining quesadillas.
5. Cut each quesadilla in half so you have 2 triangles (one serving).

Nutrition Information