Shredded Chicken Quesadillas with Pico de Gallo

Ingredients

• Chicken Breast120 g
• Flour Tortilla2 small (60 g)
• Cheese1 slice (25 g)
• Lemon Juice1 tablespoon (15 g)
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Chili Peppers1/3 count (15 g)
• Cilantro2 tablespoon (6 g)

Instructions

1. 1

   Step 1

   For this recipe you can use white/fresh, cottage, mozzarella or ricotta cheese.

2. 2

   Step 2

   Place the chicken in a pot of boiling water and boil for 12-15 minutes. Once done, shred.

3. 3

   Step 3

   Add shredded chicken and cheese to each tortilla.

4. 4

   Step 4

   Fold in half and grill in a pan over medium heat for 1-2 minutes per side.

5. 5

   Step 5

   For the pico de gallo, dice all the vegetables. Mix with lemon juice and a pinch of salt.

6. 6

   Step 6

   Serve the chicken quesadillas with pico de gallo.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shredded Chicken Quesadillas with Pico de Gallo can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.