Packed with protein and fibre, these quesadillas are easy to prep for ahead of time and make quickly for lunch or dinner.
3 oz chicken, cubed (raw weight)
1 tbsp green onion, diced
1/4 cup bell pepper, diced
1/4 cup black beans
1 protein tortilla (this recipe used Protein Up Carb Down, found at Walmart)
15 grams low fat grated cheddar cheese (pre-grated is convenient to use)
1 tbsp low fat sour cream
1 tbsp taco seasoning
1/4 cup salsa
Cook chicken in pan on medium heat with no-stick spray until cooked through. Add taco seasoning, peppers, onion and beans to pan. Add 1-2 tbsp water and continue to cook until evaporated. Remove mixtures and set aside. Place tortilla flat in clean pan on medium heat with no-stick spray.
Cook until crispy, then add mixture to 1/2 of tortilla and top with cheese. Fold tortilla in half so that it covers mixture/cheese. Reduce heat and continue cooking until cheese melts (approximately 1 minute), watch carefully to prevent burning.
Remove quesadilla and top with sour cream & salsa.
Macros: Recipe makes 1 serving
Protein: 40 grams
Carbs: 35 grams
Fat: 11 grams
Note: If prepping for the week, we recommend making up the chicken/bean/veggie mixture ahead of time and then simply heating the filling up and making your quesadilla fresh each day as they get soggy if they sit in the fridge for too long.