Low Sodium Chicken Quesadillas

This recipe is sure to bring out the Napoleon Dynamite in your speaking. It’s also sure to be asked for again by family. What’s better? This delicious recipe is low in sodium and is a rather filling meal unto itself. For best and most authentic results, use a cast iron skillet when heating the tortilla shells.


  • 1 pound boneless, skinless chicken breast
  • 4 Ole Xtreme Wellness tortilla wraps
  • 8 oz. block pepper jack cheese
  • No sodium TexMex spice mixture to taste


For the TexMex spice mixture, combine all the following in a bowl and blend together and set aside.

  • 2 tablespoons no salt added chili powder
  • 1 tablespoon cumin
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes

Cube chicken into 1″ cubes. Shred the pepper jack cheese. Saute the chicken in a non-stick pan with the TexMex spice mixture until chicken is thoroughly cooked.

Take the chicken out of the pan and chop it until very small pieces.

Turn on your stove to medium heat and place a cast iron skillet on the burner. Place on tortilla wrap in the cast iron skillet. Lay a thin layer of chicken pieces on to one side of the tortilla wrap.
Place a thin layer of the shredded pepper jack cheese on top of the chicken slices.

Fold the tortilla wrap in half so that the part with no chicken and cheese folds over on to the portion with with chicken and cheese. Check the bottom of the wrap periodically with a spatula. Once light brown on bottom, flip. Be careful, as chicken and cheese may attempt to fall out of the tortilla wrap during the flip.

When lightly browned on both sides, remove from heat and cut with a pizza cutter.

Optional: serve with sour cream and/or low sodium salsa.

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