1 Whole Wheat Low Carb/Low Fat Tortilla (Not Large size)
1/4 cup shredded fat free cheddar cheese
For Salad
3 cups chopped romaine lettuce
3 oz cooked boneless skinless lean chicken breast, cut into strips
1/4 cup diced tomatoes
2 Tbsp canned sweet corn kernels, drained
1 Tbsp canned black beans, rinsed
1 tsp fajita seasoning mix
For Dressing
3 Tbsp fat free balsamic vinaigrette
1 tsp lemon juice
1 tsp lime juice
1/2 packet Splenda
Instructions
Begin by mixing together the fajita seasoning mix and 2 tsp water. Toss the chicken in this mixture and set aside. To make the quesadilla, place tortilla in a pan sprayed lightly with nonstick spray. Sprinkle cheese evenly over one half of the tortilla, and then bring the pan to medium heat. Once cheese begins to melt, use a spatula to fold the plain half of the tortilla over the cheese topped half, and then press down with the spatula to seal. flip quesadilla and continue to cook and press until the entire quesadilla is hot and toasty. Set aside.
Build your salad by layering lettuce, tomatoes, corn, black beans. Top with the chicken. Cut the quesadilla into triangles and place them around your salad. Then combine all of the dressing ingredients with 1 tsp water, mix well, and serve on the side.
Originally Submitted
4/29/2009
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You can add this HGs Quesadilla Blast Salad recipe to your own private DesktopCookbook.
