Butter Chicken Quesadilla

Makes 1 quesadilla · 25 min with cooked chicken · about 15 min with the shortcut

Butter Chicken Quesadilla

Calories
410
Protein
54 g
Carbs
26 g
Fat
15 g

Per quesadilla, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Filling Or use the shortcut

  • ¼ cup plain nonfat Greek yogurt
  • 2 tsp butter chicken curry paste
  • ½ tsp ground cumin
  • A pinch each of turmeric, smoked paprika and pepper
  • 4 oz cooked chicken breast, shredded (about ¾ cup)

To finish

  • 1 low carb 8-inch tortilla (about 70 calories)
  • 1 oz reduced fat shredded cheddar (about ¼ cup)

Dip (optional)

  • ¼ cup more yogurt, 2 tsp more curry paste and the same spices

Directions

  1. Make the filling. Stir the yogurt, curry paste and spices together. Fold in the chicken.

  2. Fill. Spread the filling over one half of the tortilla. Top with the cheese and fold the empty half over.

  3. Toast. Cook in a skillet over high heat for about 2 minutes per side, until golden and the filling reaches 165°F. A panini press or air fryer also works.

  4. Make the dip. If you want it, stir the dip ingredients together in a small bowl. Serve it on the side.

Chicken Shawarma
Chicken Shawarma · Zhoug

Skip the cooking

Use 4 oz Chicken Shawarma instead

It comes fully cooked and already marinated with garlic, paprika and turmeric, so it replaces the cooked chicken. Thaw it in the fridge overnight. Heat it in a skillet over medium high heat for 5 to 7 minutes, turning, until it reaches 165°F. Chop it, then fold it into the filling at step 1.

Per quesadilla: 460 cal · 50 g protein · 30 g carbs · 22 g fat.

Build your box

Want more protein? Use 4 oz Chicken Crumbles. Warm them in a skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F, then fold them into the filling. Per quesadilla: 470 cal · 58 g protein · 27 g carbs · 20 g fat.

Nutrition per quesadilla is estimated from USDA data and Portside label values.