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Teriyaki Chicken Quesadillas

Yield: 4 servings
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Ingredients

  • 1/2 lb. boneless, skinless chicken breast
  • 1/2 cup teriyaki sauce
  • 4 Ole Xtreme high fiber tortillas
  • 1 cup part-skim mozzarella cheese, shredded
  • 1 cup pineapple, chopped
  • 1/2 red bell pepper, chopped
  • 1 scallion, chopped

Instructions

  • Add the chicken and teriyaki sauce to a zip-up bag. Let the chicken marinate for 1 hour up to overnight in the fridge.
  • Cook the chicken breast in a nonstick skillet or bake in the oven. Once cooked, cut the chicken into bite-size pieces.
  • Add 1/4 cup of cheese, chicken, pineapple, red pepper and green onion to once half of the tortilla.
  • Fold the top half of the tortilla over and place the quesadilla in a preheated skillet. Cook 3-4 minutes on each side.
  • Repeat with the remaining ingredients until all four quesadillas are made.