Pulled Chicken Quesadillas

Prep: 15 min 

Cook: 15 min 

Makes: 2 servings 

Calories: 407 g/serv 

• Protein: 25g, (25%)
• Carb: 43g, (42%)
• Fat: 15g, (33%)

Ingredients 

• 1/4 cup diced pineapples
• 1/2 cup red onion, diced, divided
• 1/2 cup red bell pepper, chopped
• 1 lime, juiced
• 1/4 pound chicken breasts
• cooking oil or fat
• salt and pepper, to taste
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 (14.5-oz) can chopped tomatoes
• 1 Tbs tomato paste
• 1 Tbs balsamic vinegar
• 2 wrap/tortillas (Siete Almond Wrap is great)
• 1/4 cup shredded mozzarella
• 2 Tbs low fat Greek yogurt

Instructions 

1. Preheat oven or air fryer to 375 °.
2. Make your salsa. Mix together the pineapple, half the red onion, red bell pepper and a generous squeeze of lime juice. Set aside.
3. For the chicken, start by butterflying the breasts. Heat oil in a large pan over medium high heat and cook the chicken for about 5-10 minutes until it’s golden brown and cooked through on both sides. Season with a pinch of salt and pepper, then remove from the pan and set aside.
4. In the same pan, sauté the remaining onion, garlic, and spices, adding a splash of water to form a paste-like consistency. Add the chopped tomatoes and tomato paste, and a bit more water if it seems too thick. Season again with salt and pepper.
5. Allow the sauce to simmer for about 5 minutes, then add the cooked chicken in. Cover and let simmer together for about 15 minutes, or until the sauce has thickened.
6. .Stir in the balsamic vinegar and continue to let the sauce reduce
7.   Dip each wrap in the sauce to ensure it’s fully coated. Set these aside once they’re well-coated.
8.  Remove the chicken from the pan and shred it into bite-sized pieces.
9.  To serve, top the sauce-coated wrap with the shredded chicken, a dollop of yogurt, and a spoonful of the tangy, homemade salsa, and some mozzarella. Place in the air fryer or oven for 5 minutes. Serve with extra salsa on the side.