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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.