Chicken Quesadilla
- 400g chicken breast, cut into small cubes
- 2 tbsp taco seasoning
- 2 garlic, chopped finely
- 1 onion chopped
- 1 tbps oil
- 5 pcs whole wheat tortilla wrap
- 1 white onion, sliced thinly
- 1 tomato sliced thinly
- lettuce, sliced thinly
- grated cheese
Creamy Garlic Sauce
- 1/4 cup yogurt
- 2 tbsp mayo
- 2 garlic, chopped finely
- 1 tsp garlic powder
- juice of 1/2 lemon
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- Make the creamy garlic sauce: in a bowl combine yogurt, mayo, garlic, garlic powder and lemon juice; mix and set aside.
- Season the chicken cubes with taco seasoning and toss to coat.
- Heat 1 tbsp oil in a pan over medium heat; sauté garlic and onion until softened, add the seasoned chicken and cook 7–10 minutes until fully cooked and browned; remove from heat.
- In a nonstick pan, lay one whole wheat tortilla flat and heat for 20 seconds, sprinkle grated cheese on half, top with cooked chicken, thinly sliced white onion, tomato slices and lettuce, drizzle with the creamy garlic sauce, then add a little more cheese on top.
- Fold the tortilla in half and toast for 2–3 minutes per side, until golden brown and cheese is melted.
- Let the quesadilla rest 1 minute, slice into wedges, and serve warm with extra creamy garlic sauce.