Easy Healthy Chicken Quesadillas
Enjoy a lightened-up, flavorful Mexican classic packed with tender shredded chicken, sweet peppers, and melted cheese inside a warm, crisp wholemeal wrap.
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Prep time: 5 minutes
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Cook time: 15 minutes
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Total time: 20 minutes
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Servings: 2
Ingredients
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Low-calorie cooking spray
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½ medium red onion, finely diced
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1 medium red bell pepper, deseeded and diced
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2 wholemeal tortilla wraps
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2 skinless, boneless cooked chicken breasts, sliced or shredded
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60g reduced-fat Cheddar cheese, grated
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Optional spice blend: ½ tsp ground cumin and ½ tsp chili powder
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To serve: Diced fresh tomatoes, plain fat-free yogurt, and a side salad
Instructions
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Sauté the vegetables: Heat a large non-stick frying pan over medium heat and mist with low-calorie cooking spray. Add the diced red onion, bell pepper, and optional spices. Cook for 3–5 minutes until soft, then remove from the pan and set aside.
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Assemble: Place one tortilla wrap flat in the hot pan. Spoon half of the cooked vegetable mixture onto one half of the wrap, followed by half of the chicken and half of the grated cheese.
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Toast and fold: Fold the empty half over the filling to create a half-moon shape. Press down gently and cook for 2–3 minutes until the underside is golden and crisp. Carefully flip and cook for another 2 minutes until the cheese is fully melted.
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Serve: Transfer to a cutting board, repeat the process for the second quesadilla, slice each into three triangles, and serve with fresh tomatoes, plain yogurt, and a fresh salad.