Buffalo Chicken Quesadilla (Edit recipe)

A super quick gluten-free, high protein meal you can throw together in a hurry.

10 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	727
Fat:	40 g
Carbohydrates:	30 g
Protein:	52 g
Cholesterol:	140 g
Sodium:	1648 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

by Simplyhealthymama

Serves: 6

Ingredients

2 lb Chicken Breast
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Paprika
1 tsp Sea Salt
0.25 tsp Chili Powder
0.5 cup Dairy-Free Buffalo Sauce (Primal Kitchen)
0.75 cup Organic Cottage Cheese
0.25 cup Microgreens
1 cup Grass-fed Organic Cheddar Cheese, shredded, more if needed
8 whole Almond Flour Tortillas (Siete)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Season chicken with garlic powder, onion powder, paprika, sea salt, chili powder.
Bake at 450F for 16-18 minutes.
Shred chicken (I like to shred using a hand mixer). 4. Add buffalo sauce, cottage cheese, and microgreens to shredded chicken.
Add tortilla to pan and top half with chicken mixture. Add shredded cheese of choice and fold tortilla. Cook ok both sides until cheese is melted and you have a crispy quesadilla.
Eat as is or dip in salsa, sour cream, etc. ENJOY!