Ingredients
Scale
- 2 large whole wheat or high-protein tortillas
- 1.5 cups cooked chicken breast, shredded or finely diced
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup low-fat shredded Mexican cheese blend
- 1/4 cup chunky salsa (plus extra for dipping)
- 1 teaspoon taco seasoning (cumin, chili powder, garlic powder)
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon lime juice
- Non-stick cooking spray or a light drizzle of olive oil
Instructions
- In a medium mixing bowl, combine the shredded chicken, Greek yogurt, taco seasoning, and lime juice. Stir well until the chicken is completely coated in the yogurt mixture. Fold in the fresh cilantro and two tablespoons of the salsa to add a bit of texture and acidity directly into the filling.
- Lay your tortillas flat on a clean workspace. Spread the chicken and yogurt mixture evenly over one half of each tortilla. Sprinkle the shredded cheese generously over the chicken layer. Folding the tortilla in half (half-moon style) makes them much easier to flip in the pan compared to stacking two full tortillas on top of each other.
- Heat a large non-stick skillet over medium heat and lightly coat with cooking spray. Place the folded tortillas in the pan. Cook for about 3 to 4 minutes on the first side until the tortilla is golden brown and crisp. Carefully flip with a large spatula and cook for another 3 minutes. You want the cheese to be fully melted and the yogurt filling to be warmed through.
- Remove the quesadillas from the heat and let them rest for one minute. Use a pizza cutter or a sharp knife to slice each half-moon into three triangles. Serve immediately with a side of extra salsa and an optional dollop of extra Greek yogurt on top.
- Cook Time: 25 minutes