High Protein Taco Bell Style Chicken Quesadilla
Elevate your mealtime with this High Protein Taco Bell Style Chicken Quesadilla — a healthy, homemade twist on the fast-food favorite! Packed with tender, spice-rubbed chicken breast, creamy Greek yogurt-based sauce, and a melted Mexican cheese blend, this recipe combines bold flavors with nutritional goodness. Whole wheat tortillas provide a fiber-rich base, while the Greek yogurt sauce adds a tangy kick with a hint of sriracha heat, all without the guilt. Easy to prepare in just 35 minutes, these quesadillas are perfect for satisfying cravings or fueling your workout. Cut into bite-sized triangles, garnished with fresh cilantro, and served hot, they’re ideal for sharing or enjoying solo. Try this high-protein, restaurant-style dish at home for a quick and delicious meal that doesn't compromise on flavor or health!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound total) Chicken breast
- 1 tablespoon Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 cup Nonfat plain Greek yogurt
- 2 tablespoons Light mayonnaise
- 1 teaspoon Sriracha sauce
- 1 cup Shredded Mexican cheese blend
- 4 pieces Large whole wheat tortillas
- N/A Cooking spray
- 2 tablespoons, chopped Fresh cilantro (optional for garnish)
Instructions
Preheat a skillet or grill pan over medium-high heat and lightly grease it with the olive oil.
In a small bowl, combine chili powder, cumin, garlic powder, paprika, and salt. Rub this spice mixture evenly onto both sides of the chicken breasts.
Cook the chicken breasts for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the pan and let it rest for 5 minutes before slicing it thinly.
While the chicken cooks, prepare the creamy sauce by mixing Greek yogurt, light mayonnaise, and sriracha sauce in a small bowl until smooth. Set aside.
Lay out the whole wheat tortillas on a flat surface. Spread about 1 tablespoon of the creamy sauce over half of each tortilla.
Evenly distribute the sliced chicken and shredded Mexican cheese blend over the sauced section of each tortilla. Fold the other half of the tortilla over to create a semi-circle shape.
Heat a large nonstick skillet over medium heat and lightly coat it with cooking spray. Cook the quesadillas one at a time for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
Remove the cooked quesadillas from the skillet and cut them into thirds or quarters. Garnish with fresh cilantro if desired and serve immediately.
Nutrition Facts
Calories |
3322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 7926 mg | 345% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 8.3 g | ||
| Protein | 345.3 g | 691% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2165 mg | 167% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3538 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
