Combine the savory flavors of tender canned chicken with fresh spinach, creamy Greek yogurt, and melted cheese. Fold the filling into a whole wheat tortilla and grill to perfection to make my Chicken Spinach Quesadilla recipe. Make this recipe for a flavor packed and nutritious recipe, and then check out my Honey Mustard Chicken Wrap for another quick meal idea.
Use the rest of that large bag of spinach with my Creamy Spinach Turkey Meatballs or my Tuscan Chicken Thighs recipe. Find delicious sandwich recipes for lunch like my Crispy Cajun Chicken Sandwich, or my Chimichurri Steak Sandwich.
Ingredients
Find below the list of ingredients used to make Chicken Spinach Quesadilla. Use your favorite kind of grated cheese and make this recipe your own!
- Large Whole Wheat Tortilla
- Canned Chicken
- Taco Seasoning
- Fresh Spinach
- Bell Pepper
- Greek Yogurt
- Shredded Cheese
See recipe card for quantities.
Instructions
Whisk the taco seasoning into the Greek yogurt. Add the canned chicken, shredded cheese, chopped spinach and bell pepper, to the yogurt. Mix well until smooth.
Divide the filling mixture into 4. Spread a quarter of the mixture on half of a tortilla. Repeat with the other 3 tortillas.
Fold the tortillas in half. Press down lightly to keep them closed.
Drizzle a little olive oil in a pan on medium-high heat. Place the quesadillas in the pan and cook for 2 minutes on each side or until golden brown.
Remove the cooked Chicken Spinach Quesadilla and repeat with the other two.
Cut the quesadillas in half and place on a plater. Serve with your favorite toppings like salsa, guacamole and/or sour cream.
Substitutions
- Gluten Free or Keto - Change out the wrap in order to fit your diet so you can enjoy this delicious recipe. If using small wraps (like the small keto wraps available at Costco), you will need 8 wraps. Use 2 wraps (top and bottom) for each quesadilla.
- Chicken Breast - Use 2 cooked chicken breast (chopped in small cubes or shredded) instead of the canned chicken.
- Onions - Add ¼ cup of finely diced red onion to the filling mixture (optional).
Storage
Store any leftover Chicken Spinach Quesadilla into an airtight container. Place in the refrigerator for 2-3 days. Keep these in the freezer for up to a month by wrapping them individually so you can warm them up anytime for a quick snack.
Recipe
Chicken Spinach Quesadilla
Ingredients
- 4 large Whole Wheat Tortilla
Quesadilla Filling
- ½ cup Greek Yogurt
- 1 tablespoon Taco Seasoning
- 354 grams Canned Chicken drained
- 2 cups Spinach roughly chopped
- ½ cup Bell Pepper finely chopped
- 1 cup Marble Cheese grated
Instructions
- In a large bowl, whisk together the taco seasoning and the Greek yogurt. Add to yogurt mixture, the canned chicken, shredded cheese, chopped spinach and bell pepper. Mix until smooth and well combined.
- Divide the filling mixture into 4. Spread a quarter of the mixture on one half of a tortilla. Repeat with the other 3 tortillas.
- Fold the tortillas in half. Press down lightly to keep them closed.
- Drizzle a little olive oil in a pan on medium-high heat. Place 1 or 2 quesadillas in the pan at a time, and cook for 2 minutes on each side or until golden brown.
- Cut the quesadillas in half and place on a plater. Serve with your favorite toppings like salsa, guacamole and/or sour cream.
