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Protein Chicken Quesadilla Recipe

Emily Carter
This vegan protein chicken quesadilla balances indulgent texture, solid protein, and fast preparation with zero animal ingredients.It fits busy evenings, post-workout hunger, and confident cravings.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 430 kcal

Ingredients
  

  • Vegan chicken strips soy or pea protein: 200 g
  • Whole wheat tortillas: 2 large
  • Olive oil: 1 tbsp
  • Onion thinly sliced: ¼ cup
  • Bell pepper sliced: ½ cup
  • Garlic powder: ½ tsp
  • Smoked paprika: ½ tsp
  • Cumin powder: ½ tsp
  • Salt: ½ tsp
  • Black pepper: ¼ tsp
  • Vegan cheese shreds: ½ cup
  • Fresh coriander chopped: 2 tbsp

Instructions
 

  • Heat a pan with olive oil over medium heat.
  • Add onion and bell pepper, sauté 3 minutes until softened.
  • Add vegan chicken using 200 g, stirring gently.
  • Sprinkle garlic powder, paprika, cumin, salt, and pepper evenly.
  • Cook mixture 4 minutes until heated and lightly crisped.
  • Remove filling and keep aside briefly.
  • Place one tortilla on the pan over low heat.
  • Add ¼ cup cheese, spread filling, then add remaining cheese.
  • Top with second tortilla and cook 2 minutes per side until golden.
  • Slice, garnish with coriander, and serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 430 kcal
  • Total Fat: 14 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 42 g
  • Fiber: 7 g
  • Protein: 32 g

Vitamins & Minerals (Per Serving %)

  • Vitamin B12: 40%
  • Iron: 28%
  • Calcium: 30%
  • Zinc: 22%
  • Phosphorus: 26%

Additional Notes / Tips to Enhance the Flavor

Add jalapeños when bold moods arrive unannounced.
Serve with salsa or guacamole for balanced indulgence.
Press quesadilla lightly while cooking for cleaner slices and better crunch.