If you’re looking for something you can throw together so quickly for meal prep next week, you need to try these! These Buffalo Chicken Quesadilla Meal Prep’s are as tasty as they look! I love the freshness the cucumbers and carrots add to the meal, and that buffalo sauce on the chicken takes the quesadilla to the next level with flavor!
To make these delicious buffalo chicken quesadilla’s with mozzarella cheese, you’ll need cooked chicken breast, buffalo sauce, tortillas, mozzarella cheese, and some cooking spray.
First, you’ll combine the cooked chicken with buffalo sauce in a mixing bowl until evenly coated. Heat a skillet over medium heat and add a spray of cooking spray. Place a tortilla in the skillet and add a generous amount of chicken and a handful of shredded mozzarella cheese on one half. Then you will fold the other half of the tortilla over the fillings and press lightly with a spatula.
Cook the quesadilla for about 1-2 minutes, or until the bottom side is golden brown and crispy. Carefully flip it over and cook the other side until the cheese is melted and the tortilla is crisp. Repeat the process with the remaining tortillas and fillings.
Quick meals are the only way to get on the meal prep train. Preparing meals in advance will save you time, money, and energy in the long run. However, most days don’t allow you time to do time-consuming meal preparation. I suggest to find a time in your week where you have at last one to two hours to do meal preps for 5 days of the week. I chose Sunday afternoon’s to be my meal prep day and I will make my breakfast, lunches, and snack’s for Monday through Friday that week.
Through doing this it could be the difference between sticking to a healthy meal plan or resorting to fast-food, or whatever you can find lying around the house.
Quick meals can be just as nutritious and tasty as longer-prepared meals with the right planning. Incorporating quick meals into your meal prep allows for more flexibility and makes it easier for you to adhere to a healthy lifestyle.
Buffalo Chicken Quesadilla Meal Prep Ingredients List:
Tortilla’s: Siete almond flour, corn, or flour
Chicken: Diced, shredded, or chopped chicken
Buffalo Sauce: Sweet Baby Ray’s Buffalo Wing Sauce, or Frank’s RedHot Buffalo Wings Hot Sauce
Mozarella cheese
Cucumber: English or regular
Carrots
Ranch
I hope you enjoy these meal preps as much as I do! I also love sharing these meal prep containers because they are my favorite! Be sure to click the link below to find them:
Here is a link to the small sauce container’s for your ranch dressing:
You can also find one of our other favorite Meal Prep’s by clicking this link:
I love to hear from you, so be sure to leave me a like, comment, or send me an email if you try these! You can also find me on Instagram @ livingsimplybykalani, on Tiktok @ Kalani Bryson, and on Pinterest @ Living Simply by Kalani!
As always, follow back for more simple and healthy recipes! Enjoy!
Buffalo Chicken Quesadilla Meal Prep
Ingredients
Quesadilla's
- 2 Large Chicken Breasts
- 1 cup Buffalo Sauce
- ½-1 tsp Salt
- 1/4 tsp Black Pepper
- 5 Siete Grain Free Tortillas *Corn Tortillas, or Flour Tortillas
- 1 cup Mozerella Cheese
Vegetables
- 1 small bag Baby Carrots
- 1-2 English Cucumbers
Side
- 5 Tbs Low-fat Ranch Dressing
Instructions
- Slice chicken into small cubes. Spray cooking spray onto a skillet and turn the heat to medium high heat. Add the chicken to the skillet, once hot, sprinkle with salt and black pepper. Stir to combine, then cook for 4 minutes. After the first 4 minutes, turn the pieces of chicken over to the other side to cook for an additional 4 minutes. Make sure the internal temperature of the chicken is 165° when done cooking. Add the chicken to a medium bowl, and pour the Buffalo Sauce over the chicken, stir to combine.
- Use a skillet on medium heat, to heat the tortillas through on each side, about 20-30 seconds. (You can use cooking spray.) Using one tortilla at a time, add about ½ cup of the buffalo chicken and a sprinkle of cheese to one side, and fold over the other half of the tortilla. Cook for one minute on each side of the quesadilla till the cheese melts, and set aside, do so to all 5.
- Wash the english cucumber and slice into small circles. Place 5 meal prep containers on the counter. Add one quesadilla into each container, a handful of baby carrots, and a handful of english cucumbers. Using small portion cups with lids, add 1 Tbs Low-Fat Ranch Dressing into all 5 containers and place the lids on. Add one to each meal prep container.
- Store in the refrigerator for up to 5 days. *To reheat: You can reheat the quesadilla on a hot skillet to crisp up the tortilla again, or simply microwave it on a paper towel, or plate. Enjoy!