Go Back
–+ servings
Close-up shot of pesto chicken quesadillas on a plate next to a green kitchen towel
Print Recipe
5 from 4 votes

Pesto Chicken Quesadillas

Try these pesto chicken quesadillas for a healthy, high-protein lunch you'll actually love to eat.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian, Mexican
Keyword: quesadilla, Rotisserie Chicken, Tortilla
Servings: 1 quesadilla
Author: Miranda Galati, MHSc, RD

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.

Nutrition

Calories: 473kcal | Carbohydrates: 31g | Protein: 41g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 804mg | Potassium: 611mg | Fiber: 5g | Sugar: 6g | Vitamin A: 728IU | Vitamin C: 34mg | Calcium: 346mg | Iron: 2mg