My favorite way to make chicken quesadillas was inspired by a recipe I found in an old Good Housekeeping magazine a long while back. It’s a simple recipe that I tweaked just a little to make it just 5 WW FreeStyle SP per serving.

It’s simple, but smart.

The concept of a quesadilla really is an easy one: cheese and a tortilla, but something magic happens when you introduce a hint of lime juice to the chicken and avocado to the salsa.

I love these quesadillas for lots of reasons, but here are my top three:

1. They are easy to make.
2. They taste great.
3. My kids are happy to eat them.

I really don’t have much more to say than that. Try them and you’ll see why we love them.

Here is what you need:

2 teaspoons canola oil
1 green onion, thinly sliced
1 pound skinless, boneless thin-sliced chicken breasts, cut into 1-inch cubes or strips
1 lime, juiced (about 2 tablespoons lime juice)
1/4 teaspoon salt
1/8 teaspoon pepper
4 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps or other 1 WW SP tortillas
1/2 cup reduced-fat shredded colby jack cheese
Cooking spray
1/2 avocado, peeled, seeded, and cut into 1/2 inch pieces
3/4 cup salsa

Here’s what you do:

Heat oil in a large skillet over medium heat. Add green onion and cook 1-2 minutes, stirring occasionally.

Add chicken, lime juice, salt and pepper to the green onion in the skillet. Mix and cook 6-8 minutes, or until the chicken is fully cooked. Drain chicken and transfer to a bowl.

Scoop 1/2 cup chicken and 2 tablespoons cheese over 1/2 of each quesadilla.

Fold over tortillas to make 4 quesadillas.

Spray the skillet you cooked the chicken in with cooking spray. Add quesadillas to the pan, one at a time. Cook quesadillas over medium heat approximately 3-4 minutes on each side, or until lightly browned on both sides and cheese is melted.

Once cooked, transfer the quesadillas to a cutting board. Using a pizza cutter, cut each one into 4 triangles to make them easier to eat.

Stir avocado into salsa and serve 1/3 cup salsa with each quesadilla.

Alisha’s tip to eating these quesadillas. Rather than dipping your quesadilla into the salad, scoop a little salsa onto each bite before you eat it so you can be sure to get a piece of avocado with each bite.

Makes 4 servings.
One serving is 1 quesadilla and 1/3 cup avocado salsa.
One quesadilla is 6 Green, 5 Blue, and 5 Purple points per serving.

.

Print Recipe

5 from 2 votes

Chicken Quesadillas with Avocado Salsa

6 Green, 5 Blue, and 5 Purple points per serving.

Makes: 4 servings

Calories: 318

Author: Alisha Hughes

Ingredients

• 2 teaspoons canola oil
• 1 green onion, thinly sliced
• 1 pound skinless boneless thin-sliced chicken breasts, cut into 1-inch cubes or strips
• 1 lime, juiced (about 2 tablespoons lime juice)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps or other 1 WW SP tortillas
• 1/2 cup reduced-fat shredded colby jack cheese
• Cooking spray
• 1/2 avocado, peeled, seeded, and cut into 1/2 inch pieces
• 3/4 cup salsa

Instructions

• Heat oil in a large skillet over medium heat. Add green onion and cook 1-2 minutes, stirring occasionally.
• Add chicken, lime juice, salt and pepper to the green onion in the skillet. Mix and cook 6-8 minutes, or until the chicken is fully cooked. Drain chicken and transfer to a bowl.
• Scoop 1/2 cup chicken and 2 tablespoons cheese over 1/2 of each quesadilla.
• Fold over tortillas to make 4 quesadillas.
• Spray the skillet you cooked the chicken in with cooking spray. Add quesadillas to the pan, one at a time. Cook quesadillas over medium heat approximately 3-4 minutes on each side, or until lightly browned on both sides and cheese is melted.
• Once cooked, transfer the quesadillas to a cutting board. Using a pizza cutter, cut each one into 4 triangles to make them easier to eat.
• Stir avocado into salsa and serve 1/3 cup salsa with each quesadilla.
• Alisha's tip for eating these quesadillas. Rather than dipping your quesadilla into the salad, scoop a little salsa onto each bite before you eat it so you can be sure to get a piece of avocado with each bite.