Shredded chicken is tossed with a creamy blue cheese-hot sauce dressing before being tucked into a whole-wheat tortilla in this healthy quesadilla recipe. Served with a quick carrot-and-celery slaw, this easy recipe is great for lunch or dinner but can also be cut into smaller wedges and served as an appetizer.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
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- 1 pound boneless, skinless chicken breasts, trimmed
- ¼ teaspoon ground pepper
- ¼ cup crumbled blue cheese
- 2 tablespoons low-fat plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon white-wine vinegar plus 2 teaspoons, divided
- 1½ tablespoons hot sauce, such as Frank's RedHot
- ¼ teaspoon cayenne pepper
- 4 (8 inch) whole-wheat tortillas
- 4 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
- 1 cup thinly sliced celery
- 1 cup shredded carrot
- 2 scallions, thinly sliced
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