Buffalo Chicken Quesadilla Meal Prep
A simple and tasty meal prep you will want to come back to again and again!
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!