Italian Chicken Quesadilla

  • Prep Time5 mins
  • Total Time5 mins
  • Makes2 servings
Italian Chicken Quesadilla

Photo: Maya Visnyei

Tortillas are basic, but they work hard for you. Fill them up with rotisserie chicken, spinach, cheese and pesto to make a lunch box-worthy quesadilla.


  • ⅔ cups skinless, shredded rotisserie or leftover cooked chicken

  • 2 tsp basil pesto

  • ½ cup white cheddar cheese, divided

  • 2 medium whole wheat tortillas

  • ⅓ cup baby spinach

  • 2 tsp canola oil


  • Toss chicken with pesto.

  • Sprinkle ¼ cup cheddar cheese over half of each tortilla.

  • Top cheese with reserved chicken mixture (dividing between two tortillas). Add baby spinach to each tortilla and divide another ¼ cup cheddar cheese between them. Fold in half and press down to seal.

  • Heat canola oil in frying pan over medium. Add quesadillas and fry for 1 to 2 min per side or until tortillas are golden and cheese is melted. Cut into wedges and serve or pack in a lunch box.

Originally published in the September 2013 issue. Photo by Maya Visnyei. 

This article was originally published on Apr 20, 2018