Easy Pesto Chicken Quesadillas
Try these pesto chicken quesadillas for a healthy, high-protein lunch you’ll actually love to eat.
When you think of healthy lunches, I bet salads are the first thing that comes to mind.
And while I love a good giant salad (hello, NACHO salad?!), I also understand that they’re not exactly the most crave-worthy food. And when you’re trying to eat healthier, they can get boring, too.
Enter: easy pesto chicken quesadillas. This cheesy recipe is incredibly simple to make and just as satisfying. And the best part is, it’s just as nourishing and filling as a salad but it will leave you feeling about 1000x more satisfied. Here’s how to make one of my favorite healthy lunches as a dietitian.
Why you’ll love this recipe
Easy: This recipe calls for premade rotisserie chicken so it required next to no cooking skill or time!
Delicious: Quesadillas are one of my favorite foods and this healthy, high-protein version is just as delicious as any other.
High protein: These pesto chicken quesadillas have almost 40 grams of protein to help support your fitness goals and keep you full.
Meal prep friendly: Believe it or not, quesadillas are one of my favorite foods to cook in advance and pack for on-the-go.
Ingredient notes
You’ll need seven ingredients and a few optional spices to make this easy recipe.
- Rotisserie chicken — you can also use homemade cooked chicken breast, but you’ll likely need to add more seasoning to the recipe.
- Bell pepper — for a fresh crunch and some extra micronutrients
- Red onion — for some bright flavor
- Store bought pesto — or use leftovers of your own pesto!
- Greek yogurt — add some creaminess
- Whole wheat tortilla — or any tortilla you like
- Shredded mozzarella — use pre-shredded to make life easier
- Optional spices — I don’t find it needs it if you’re using a good pesto
How to make pesto chicken quesadillas
This recipe couldn’t be easier! Follow these steps to prepare:
- Mix ingredients: In a small bowl, combine chicken, veggies, pesto and Greek yogurt and stir to combine.
- Assemble quesadilla: Add chicken mix to one half of a quesadilla and top with cheese. Fold the quesadilla and press gently to close.
- Cook quesadilla: On a large pre-heated pan over medium heat, cook your quesadilla until golden and crisp. This should take about 2-3 minutes per side, but it depends on your stove! Add cooking spray to the pan if desired, but it’s not necessary.
- Serve and enjoy: Slice the quesadilla in half or quarters and enjoy immediately. If you’re preparing quesadillas in advance, allow them to cool before transferring to a food container and storing in the fridge.
Success tips
- Chop your chicken and vegetables small for the best texture
- Add more pesto and/or more yogurt if your mixture looks dry
- You’re always welcome (and encouraged) to add more cheese
- Take care to distribute the chicken and veggie mixture evenly on the tortilla
- Toast your quesadilla on a well heated pan and add cooking spray for extra browning
- Allow quesadillas to cook for 5 minutes before slicing and eating
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Frequently asked questions
Yes, you can use any cooked chicken you like for this recipe. But please note that rotisserie chicken is especially flavorful, so you may need to add more seasonings to this recipe if you’re using something else.
Sure! Use any pesto you have available.
Absolutely. I’d recommend using a cheese that melts well so the quesadilla sticks together like cheddar, gouda, or monterey jack. I also think this recipe would be delicious with added goat’s cheese for flavor, but it wouldn’t work well on its own.
Whole wheat tortillas offer extra protein and fiber to make this recipe more healthy and balanced. If you’d prefer a different tortilla, that’s okay too! I’d recommend finding one with at least 3 grams of fiber per serving for more nutrition.
Absolutely! Make these quesadillas in advance and allow them to cool before wrapping them in parchment paper or adding them to a food container. They will stay good for up to 3 days in the fridge, but they’ll maintain the best texture if you make them each night before work. Reheat these quesadillas in the air fryer for 2-3 minutes at 400 degrees, or in the microwave in 30-second intervals. I also enjoy eating these cold or room temperature.
Pesto Chicken Quesadillas
Ingredients
- 3/4 cup chopped rotisserie chicken, skin removed, or chicken breast
- 1/4 cup green bell pepper, diced small
- 1/4 cup red onion, diced small
- 1-2 Tbsp store bought pesto
- 2 Tbsp plain greek yogurt
- 1 large whole wheat tortilla
- 1/3 cup shredded mozzarella
- 1/4 tsp each salt, pepper, garlic powder, onion powder, optional
Instructions
- Mix ingredients: In a small bowl, combine chicken, veggies, pesto and Greek yogurt and stir to combine.
- Assemble quesadilla: Add chicken mix to one half of a quesadilla and top with cheese. Fold the quesadilla and press gently to close.
- Cook quesadilla: On a large pre-heated pan over medium heat, cook your quesadilla until golden and crisp. This should take about 2-3 minutes per side, but it depends on your stove! Add cooking spray to the pan if desired, but it's not necessary.
- Serve and enjoy: Slice the quesadilla in half or quarters and enjoy immediately. If you're preparing quesadillas in advance, allow them to cool before transferring to a food container and storing in the fridge.
