Do you ever spend Monday-Thurdsay working out, eating right, drinking a lot of water but then Friday comes around?

Suddenly calories don’t exist.

Working out? What’s that? 

You crave all the carbs, all the cheese, all the wine.

Look, I’ve been there. In fact, if you’re reading this on a Friday I’m probably already there. I want all the goods but I don’t want to ruin my entire week of blood, sweat and kale. I’ve found the ultimate balance with this Chicken & Hummus Quesadilla. 

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In place of cheese I use hummus, which acts as the glue to hold everything together and I promise you won’t miss the cheese. This is one of my new favorite go-to’s. I use a sprouted grain tortilla keeping it even lighter.

This is a fun twist on a traditional cheese and chicken quesadilla. For some reason I always crave grilled cheese, or a quesadilla. It’s so strange but those two meals are highly underrated. Let’s get one thing straight, grilled cheese is hands down the single greatest thing to happen for us.

Now that we have that established, let’s talk quesadilla.

I first start with making the filling which is chicken, onions and peppers. Cut the peppers and onions in thin slices. I like to cut my chicken the same so that it fits better in my tortilla.

My favorite thing about this is the versatility. You can add any of your favorite toppings and it’ll be just as good, you can’t mess up. In my experience, less is more. If the tortilla is too packed it’s likely to go everywhere and then you might as well have made a burrito bowl.

I’m munching on one right now – mmmm.

Chicken & Hummus Quesadilla  04/10/17

serving size varies depending on size of tortilla and how much filling you add 

ingredients:

• Sprouted grain tortillas (located in the refrigerator section of your grocery store)
• 4 boneless, skinless chicken breasts
• 1-2 tablespoons olive oil
• 1/2 large white onion
• 1 bell pepper – any bell pepper you prefer
• 1/4 tsp pink Himalayan salt (or to preferred taste) 
• 1/4 tsp ground black pepper
• 1/4 tsp ground paprika
• 1/2 tsp onion and herb Mrs. Dash or garlic salt or onion salt (measurements may vary depending which one you use)
• juice from a fresh lime

filling options:

• hummus for base (I used garlic hummus)
• guacamole or avocado
• black beans
• spinach
• cilantro
• salsa

directions: 

• Start by chopping onion & pepper into thin fajita slices, set aside. Then chop your chicken into thin strips
• Heat olive oil in a large nonstick skillet
• Once heated, add onion & pepper and sauté – sprinkle with salt
• After onion and pepper mixture is translucent and soft add chicken OR depending how big your skillet is, take onion and pepper mixture out of the pan and set aside, letting chicken cook separately (I hate wasting more dishes than I need to so it all goes in one pan)
• Add salt, pepper, paprika, juice from 1/2 of the lime, and Onion & Herb Mrs. Dash (or whatever Mrs. Dash/onion/garlic salts or powders you have at home)
• As the chicken cooks, start to prepare your tortillas by spreading a thin layer of hummus around the entire tortilla – out to the edges
• Add guacamole or avocado and any other toppings you prefer on one half of the tortilla
• Add chicken and veggies on one half of the tortilla
• Fold tortilla in half and place back in the skillet about 5 mins per side or until golden brown – add more olive oil if needed (keep checking – every stove is different)
• Once golden brown on both sides, squeeze a little more lime juice over top to finish – serve with your favorite salsas and enjoy!

I make a different combo almost every time. The chicken and veggie mixture always stays the same but I love mixing it up. Let me know if you try this and what combo’s you try.  Have a great week!!

all my love,