Ingredients:
½ C shredded chicken
1 tortilla
⅓ C shredded cheese
¼ C BBQ sauce
Handful of fresh spinach
2 tbsp olive oil, separated
Sprinkle of Salt
Sprinkle of Pepper
Optional:
1/2 tbsp apple cider vinegar
Directions:
1. Heat a large skillet over med/high heat. Add 1 tbsp olive oil.
2. In a small microwave safe bowl, mix shredded chicken and BBQ sauce. Heat in the microwave for 45 seconds.
3. Once the olive oil is hot, place the tortilla in the skillet. Place the chicken mixture on half of the tortilla, and cover with cheese. Fold the tortilla in half so the filling is covered. Let cook for 2-3 minutes until the tortilla is golden brown and crispy underneath.
4. Using a spatula, carefully flip the quesadilla to the other side. Let cook for 2-3 minutes until crispy.
5. While the quesadilla cooks, toss spinach in the remaining 1 tbsp of olive oil, salt and pepper. (Option to add apple cider vinegar). You can also add any leftover veggies you may have from the week (ie sweet potato, avocado, cucumber, carrots, etc).
6. Remove your quesadilla from the pan. Cut into wedges and serve with the side salad!
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