Loaded Chicken Quesadilla

Loaded Chicken Quesadilla

Full of protein, fibre and all things delicious, there’s something about quesadillas that always satisfies. This recipe takes an ordinary quesadilla and loads it up with chicken and vegetables. You get a filling and flavourful meal or a hearty snack that’s out of this world when dunked into salsa.

Quick Facts

689 Calories
67.3g Protein
51.5g Carbs
24g Fat
30m Time
2 Serves

Perfect For

Building Muscle


  • 4 x 200g Chicken Breasts Fillets
  • 2 x Whole Grain Wraps
  • 60g Low Fat Cheddar Cheese
  • ½ Of A Medium Courgette, Grated
  • 45g Of Sweetcorn
  • Low Calorie Cooking Spray
  • 3 Tbsp. Tomato Salsa
  • For Your Salad

  • 120g Lettuce Or Mixed Greens (Washed & Torn)
  • 2 x Finely Grated Carrots
  • Small Handful Finely Shredded Basil
  • 2 Tsp. Balsamic Vinegar
  • 2 Tsp. Lemon Juice
  • ½ Tsp. Honey Or Maple Syrup
  • Salt & Freshly Ground Black Pepper
Serves: 4
Calories: 689
Fat: 24g
Sat Fat: 10.4g
Carbs: 51.5g
Fibre: 12g
Protein: 67.3g


  1. Spray a large frying pan with your low calorie cooking spray and place over a high heat. Add your chicken breasts and cook until the juices run clear. Then use 2 forks to shred your chicken.
  2. Add your carrots and basil to your greens. Whisk your olive oil with balsamic vinegar until thick, adding your honey and blending. Drizzle your salad very lightly with your dressing.
  3. Layer your ingredients in the following order on half of each wrap, a sprinkling of cheese, your courgette, chicken, sweetcorn, tomato salsa, and some more cheese. Then fold your wrap in half so all the edges meet.
  4. Spray a pan with your low calorie cooking spray and place your quesadilla back in, and fry over a high heat and cook until nicely browned on one side. Flip over and cook until your cheese has melted.
  5. Transfer your quesadillas to a chopping board and cut each one into 3 wedges. Serve warm with salsa on the side.

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