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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
nonstick cooking spray |
4 7-8 inches whole wheat flour tortillas |
1 cube(s) coarsely shredded purchased roasted chicken |
1/2 cup(s) freta cheese |
1/4 cup(s) thinly sliced red onion |
1/4 cube(s) chopped cucumber |
1/4 cube(s) grade tomatoes, halved lengthwise |
1/4 cube(s) kalamata olives, halved |
2 tablespoon(s) whole flat leave parley leaves |
1 tablespoon(s) whole fresh oregano leaves |
1/4 cube(s) bottled greek vinaigrette salad dressing |
Directions:
1. Directions
2. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
3. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.
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