Quick and Easy, High Protein Chicken Quesadillas

Who doesn’t love a chicken quesadilla?! For my family, these high protein chicken quesadillas are a crowd pleaser for even my pickiest eater. I know when I put this on the menu for the week my kids will devour this meal up. There are usually no leftovers. And as a parent, you’ll be adding this meal to your weekly rotation.

The best part is it’s packed with protein. Ever since I truly started focusing on mine and my families health, fueling our bodies with quality protein has been key. My target protein goal for each meal is 30 grams and my high protein chicken quesadillas will get you to that goal.

Cooking nutrient dense, flavorful meals doesn’t have to be complicated or scary and I’m here to show you that. My high protein chicken quesadillas are a well rounded, nutritional meal that will keep you full until the morning.

Ingredients Needed

• Chicken: prepping chicken ahead of time is key to making this quick and easy meal. I seasoned and grilled chicken earlier in the week. You could also put some chicken breast in a crock pot with seasonings or buy shredded rotisserie chicken from the grocery store.
• Flour Tortilla: pick your favorite flour tortilla. I used Mission Carb Balance Flour Tortilla.
• Shredded Cheese: We love a good Mexican Style shredded cheese, but feel free to use whatever you have in your fridge.
• Salsa: who doesn’t love a fresh homemade salsa? If you’re on a time crunch like myself we love Costco brand salsa.
• Guacamole: a homemade guacamole is so mouthwatering, but it’s so unfortunate it doesn’t store well in the fridge. I love buying guacamole cups and freezing a bunch for future use.
• Plain Greek Yogurt: substitute sour cream for plain greek yogurt and you’ve just added more protein to your meal.

How to make these delicious High Protein Chicken Quesadillas

1. Heat your pan with olive oil. If you have a panini press feel free to use that.
2. Place flour tortilla on hot pan, add cheese and diced or shredded chicken to half the tortilla. Fold the other half overtop.
3. Cook on low until bottom is golden brown then flip over and cook other side until golden brown (or cheese is melted and chicken is hot).
4. Added salsa, guacamole, and greek yogurt (or other toppings).
5. Enjoy!

Chicken Quesadilla Tips and Tricks

• Prep chicken ahead of time so quesadillas can be quickly thrown together on those busy nights.
• Place a lid on your pan to help cook the inside of your quesadilla without burning the tortilla.

Chicken Quesadilla Leftovers

• Store leftovers in an airtight container (without toppings) for 2-3 days in the refrigerator.
• Reheat in the oven at 200 degrees for 10 minutes and enjoy these tasty leftovers.

Quick and Easy High Protein Chicken Quesadillas

These chicken quesadillas are a crowd pleaser in our house. When you're in a time crunch this can be one of your go-to high protein meals the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 1 serving

Course: Dinner, lunch

Cuisine: Mexican

Calories: 500

Ingredients Method Notes

Ingredients

  

• 3 ounces pre-cooked chicken shredded or diced
• 1/2 cup Mexican cheese
• 1 flour tortilla
• 1/4 cup plain greek yogurt
• 1/4 cup guacamole
• 1/4 cup salsa
• 1 tbsp olive oil

Method

 

1. Heat 1 tbsp olive oil in a pan. Place 1 flour tortilla on pan. Add 1/2 cup Mexican cheese and 3 ounces pre-cooked chicken shredded or diced to half the flour tortilla and fold over.
   3 ounces pre-cooked chicken shredded or diced, 1/2 cup Mexican cheese, 1 flour tortilla, 1 tbsp olive oil
   
2. Cook on low for about 3 minutes or until flour tortilla is golden brown. Once golden brown on one side, flip quesadilla over and cook for another 3 mins or until golden brown. Make sure cheese is melted and chicken is warm.
   
3. Serve while warm with 1/4 cup plain greek yogurt, 1/4 cup guacamole , and 1/4 cup salsa .
   1/4 cup plain greek yogurt, 1/4 cup guacamole , 1/4 cup salsa
   

Notes

• For the chicken, meal prep your own chicken prior to making quesadillas (either grilling or cooking in a crock pot) or buy rotisserie chicken from the store. 
• I like to cover my pan with a lid while cooking my quesadilla on low. It helps warm the chicken and melt the cheese without burning the tortilla. 
• As much as I love making my own guacamole, it never last long. I love buying individual serving cups of guacamole from Costco and freezing them to make them last longer.  

I hope you enjoy these high protein chicken quesadillas as much as my family does. I love hearing from you and love reading your comments on how you made your quesadillas.