Shredded Chicken Quesadilla with Cucumber Sauce

Ingredients

• Tortillas1 count (40 g)
• Chicken Breast100 g
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Cilantro1 tablespoon (3 g)
• Tomato Sauce1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   Put the chicken in a pot with boiling water and let boil for 12-15 minutes. Once ready, shred.

2. 2

   Step 2

   Add the shredded chicken and tomato sauce (previously cooked and mixed with the chicken) to each tortilla.

3. 3

   Step 3

   Fold in half and grill each side for 1-2 minutes over medium heat.

4. 4

   Step 4

   For the sauce, chop the cucumber, onion, tomato and cilantro. Mix with lemon juice and a pinch of salt.

5. 5

   Step 5

   Serve the chicken quesadilla with the cucumber sauce.

6. 6

   Step 6

   If you want, you can soak the onion in salted water to reduce its bitterness.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shredded Chicken Quesadilla with Cucumber Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.