Griddled whole wheat wrap loaded with Buffalo chicken, carrots, celery and melted cheese, served with blue cheese dressing and a side of grapes. Save prep time by using pre-cooked grilled chicken breasts.
Ingredients
Directions
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1Cook vegetables
Heat a large skillet over medium heat and spray with non-stick pan spray. Once the skillet is hot, add carrots, celery and onions and cook for 4 to 5 minutes until slightly softened.
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2Heat chicken
Add the chicken and garlic powder and cook for 5 to 7 minutes.
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3Combine
Remove the pan from the heat, transfer the chicken to a bowl, add the hot sauces and stir until well incorporated. Allow the pan to cool until it is safe to touch, and then carefully wipe any vegetables or chicken out of the pan.
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4Assemble quesadillas
Portion evenly across the bottom half of each tortilla: - 2 tablespoons shredded cheese - 3 ounces buffalo chicken and vegetables, or a quarter of the mixture - 1 tablespoon sliced scallions. Fold the tortilla over the filling.
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5Brown tortillas
Reheat the skillet over medium heat with vegetable oil spray. When the skillet is hot, cook each quesadilla for 90 seconds or until the tortilla browns. Spray the top of the quesadilla with vegetable oil spray, flip, and cook an additional 90 seconds or until the tortilla browns, the cheese melts and the quesadilla reaches an internal temperature of at least 165 degrees Fahrenheit.
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6Serve
Cut as desired and enjoy immediately with 5 ounces of grapes and 1 1/2 tablespoons of prepared blue cheese dressing.
Nutrition Facts
- Name Value
- Calories 450
- Protein 27g
- Saturated Fat 5g
- Sodium 680mg
- Fiber 6g
Recipe courtesy of Sodexo.
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