BBQ Chicken Quesadilla
This BBQ Chicken Quesadilla is a high-protein, flavour-packed meal that’s crispy on the outside and loaded with cheesy, smoky goodness on the inside. Perfect for a quick lunch or dinner, this recipe delivers 55g of protein while staying under 500 calories!
Equipment
- Air fryer
- 1 Mixing Bowl
- Sharp Knife
- 1 Frying Pan
Ingredients
- 150 g Chicken Breast (shredded)
- 2 tbsp BBQ Sauce
- ¼ Red Bell Pepper (finely chopped)
- ¼ Red Onion (finely chopped)
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 30 g 30% Reduced Fat Cheddar Cheese (grated)
- 1 High Protein Tortilla Wrap
- Low-calorie Cooking Spray
Instructions
- Option 1: Cook the Chicken in an Air Fryer
- Preheat the air fryer to 180°C (350°F).
- Place the chicken in a bowl and coat with BBQ sauce, smoked paprika, salt, and black pepper.
- Air fry for 10-15 minutes, flipping halfway through.
- Add the finely chopped red onion and red pepper to the pan and sauté for 2-3 minutes until softened.
- Once cooked, shred the chicken and mix it with the finely chopped red onion and red pepper.
- Option 2: Cook the Chicken in a Pan
- Heat a frying pan over medium heat and spray with low-calorie cooking spray.
- Add the shredded chicken, BBQ sauce, smoked paprika, salt, and black pepper. Stir well and cook for 2-3 minutes until everything is heated through and evenly coated.
- Add the finely chopped red onion and red pepper to the pan and sauté for 2-3 minutes until softened.
Assemble the Quesadilla
- Lay the tortilla flat and sprinkle half of the cheese on one side.
- Spoon the BBQ chicken mixture over the cheese, then top with the remaining cheese.
- Fold the tortilla in half, pressing gently.
Cook the Quesadilla
- Wipe the frying pan clean (if using) and respray with low-calorie cooking spray.
- Place the folded tortilla in the pan and cook for 2-3 minutes per side until golden brown and crispy, with the cheese fully melted.
Serve & Enjoy
- Remove from the pan, let it cool slightly, then slice into three wedges.
- Serve with your favourite dip or side salad.
Notes
Recipe Notes:
• Meal Prep tip: Cook a batch of BBQ chicken in advance and store it in the fridge or freezer. This makes it easier to prepare multiple quesadillas throughout the week without extra cooking time.
• Storage: Wrap the cooked quesadilla in foil or a ziplock bag and freeze for up to 1 month. Reheat straight from frozen in a pan or air fryer for best results.
Customizations:
•Make it Spicier: Add hot sauce, chipotle BBQ sauce, or chilli flakes. •Switch the Protein: Try shredded turkey or tofu instead of chicken. •Go Dairy-Free: Use vegan cheese and a plant-based tortilla. •Extra Crunch: Add fresh spinach or sliced jalapeños before folding.Nutrition
Calories: 499kcalCarbohydrates: 45gProtein: 55gFat: 9.8g