When it's snack time, try this quick-and-easy tortilla sandwich recipe with roasted chicken, feta cheese, tomatoes, and vegetables drizzled with a Greek vinaigrette dressing.
- Makes: 4 servings
- Prep: 15 mins
- Cook: 4 mins per batch
- Heat: 300°F
Nonstick cooking spray
7 inches whole wheat flour tortillas
cup coarsely shredded purchased roasted chicken
cup feta cheese
cup thinly sliced red onion
cup chopped cucumber
cup grape tomatoes, halved lengthwise
cup kalamata olives, halved
tablespoons whole flat leaf (Italian) parsley leaves
tablespoon whole fresh oregano leaves
cup bottled Greek vinaigrette salad dressing
- Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
- Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.