Quesadillas are very quick to throw together, especially if you use premade ingredients. You can cook and eat them fresh or even reheat them later if you want to pack them for lunches at work or school.
Per Serving | Calories: 315 | Fat: 16 g | Protein: 38 g | Sodium: 527 mg | Fiber: 0 g | Carbohydrates: 2 g | Sugar: 2 g
INGREDIENTS | SERVES 1
2 tablespoons pesto spread
1 whole-grain tortilla
4 ounces shredded, cooked chicken
1/2 cup fresh baby spinach
1/4 cup feta cheese
1. Spread pesto all over tortilla and fill one half with chicken, spinach, and cheese.
2. Fold in half and cook in a nonstick pan over medium heat.
3. Flip once the bottom of the tortilla is golden brown. Brown the other side and serve.
Homemade Pesto
If you have some time on your hands and really want to spice things up, homemade pesto will really set this recipe off. There are plenty of recipes out there to try, but for a simple one, take freshly chopped basil with a little minced garlic and simply mix it all up with a little olive oil. Adjust portions to taste.