Ingredients

•   Nonstick cooking spray
• 4  7- to 8-inch whole wheat flour tortillas
• 1  cup coarsely shredded purchased roasted chicken
• 1/2  cup feta cheese
• 1/4  cup thinly sliced red onion
• 1/4  cup chopped cucumber
• 1/4  cup grape tomatoes, halved lengthwise
• 1/4  cup kalamata olives, halved
• 2  tablespoons whole flat leaf (Italian) parsley leaves
• 1  tablespoon whole fresh oregano leaves
• 1/4  cup bottled Greek vinaigrette salad dressing

Directions

1. 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.

2. 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.