Greek-Style Quesadillas
When it's snack time, try this quick-and-easy tortilla sandwich recipe with roasted chicken, feta cheese, tomatoes, and vegetables drizzled with a Greek vinaigrette dressing.
Prep Time:
15 mins
Total Time:
19 mins
Servings:
4 servings
Ingredients
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Nonstick cooking spray
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4 7- to 8-inch whole wheat flour tortillas
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1 cup coarsely shredded purchased roasted chicken
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1/2 cup feta cheese
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1/4 cup thinly sliced red onion
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1/4 cup chopped cucumber
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1/4 cup grape tomatoes, halved lengthwise
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1/4 cup kalamata olives, halved
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2 tablespoons whole flat leaf (Italian) parsley leaves
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1 tablespoon whole fresh oregano leaves
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1/4 cup bottled Greek vinaigrette salad dressing
Directions
1.
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.
2.
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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