4 4oz skinless chicken breast
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
salt and fresh pepper
1/2 small onion, cut into strips
2 bell peppers 1 red and 1 green cut into strips
1 clove garlic, minced
1 tbsp oil
1-1/3 cup Fat free Mexican blend shredded cheese
1 cup avocado-mango salsa (recipe below)
8 whole wheat wraps
Season chicken with salt, pepper, cumin, oregano and garlic powder.
To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper. Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, avocado-mango salsa.
Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.
Recipe courtesy of SkinnyTaste.com