grilled chicken quesadilla on plate

Grilled Cheese & Chicken Quesadilla

Create warm, finger-sized chicken and cheese quesadillas for easy, on-demand lunches.

Serves: 2

  • 1 whole grain round 6″
  • 1.5 oz shredded cheddar cheese
  • 1.5 oz cooked chicken breast, sliced
  • 2 tsp mild taco sauce
  • 1 cup fresh spinach
  • 1 oz shredded mozzarella cheese
  • 1 tsp melted butter


    1. Thaw flatbreads at room temperature.
    2. Place thawed flatbread on a lined sheet pan.
    3. Place 1.5 oz shredded cheddar over the blistered side of a round flatbread.
    4. Top cheese with 1.5 oz sliced cooked chicken breast and 2 tsp mild taco sauce.
    5. Top the chicken and sauce with 1 cup fresh spinach and 1 oz shredded mozzarella cheese.
    6. Top flatbread with another flatbread with the grilled side up. Brush the top flat with 1 tsp melted butter.
    7. Bake filled flatbreads at 350˚F for 8-10 minutes for until cheese is melted, bread is browned and center of sandwich reaches 140˚F.
    8. Use a serrated knife and cut each sandwich into 4 wedges.
    9. Serve 2 wedges.

1 serving provides: 2 oz eq whole grain and 3 oz M/MA, 1/8 cup vegetable serving. 

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