Whole30 Chicken Quesadillas
Discover a fresh twist on a crowd-pleasing favorite with these Whole30 Chicken Quesadillas—grain-free, dairy-free, and bursting with bold flavors. Perfect for clean eating enthusiasts, this recipe features tender, spice-rubbed chicken breasts paired with sautéed bell peppers, red onions, creamy avocado, and vibrant cilantro, all enveloped in coconut wraps for a healthy alternative to traditional tortillas. Oven-baked to perfection, these quesadillas boast a deliciously crisp exterior while staying true to your Whole30 goals. With a prep time of just 15 minutes, this wholesome meal is a quick and satisfying choice for busy weeknights or nutritious meal prep. Serve them warm with a squeeze of lime for a zesty finishing touch that's sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Coconut wraps or other grain-free wraps
- 1 large Bell pepper, sliced
- 1 medium Red onion, sliced
- 1 large Avocado, sliced
- 2 tablespoons Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, mix together the chili powder, garlic powder, onion powder, cumin, salt, and black pepper.
Rub the chicken breasts with half of the olive oil and season evenly with the spice mixture.
In a large skillet, heat the remaining olive oil over medium heat. Add the chicken and cook for 5-7 minutes on each side or until fully cooked and no longer pink in the middle.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
In the same skillet, add the bell pepper and red onion. Sauté for 5 minutes or until they're softened and slightly charred.
Lay out two coconut wraps and evenly distribute the sliced chicken, sautéed vegetables, and avocado over them.
Place another coconut wrap on top of each to form quesadillas.
Transfer the quesadillas onto a baking sheet and bake in the preheated oven for 10 minutes, until the wraps are slightly crisp.
Remove from the oven, cut into wedges, and sprinkle with fresh cilantro.
Serve warm with lime wedges on the side.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 17.3 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2713 mg | 58% | |
*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.
