- Dark meat from the legs (about 2 cups)
- 1 cup baby spinach, chopped
- 1 cup button mushrooms, chopped
- 1/2 medium yellow onion, chopped
- 1/4 teaspoon red Pepper flakes
- 8 whole wheat (or regular) flour tortillas
- 2 cups shredded Monterey Jack cheese
- Margarine
Asian Chicken Lettuce Cups
- White meat from the breasts (about 2 cups)
- 1 can (8 ounce) water chestnuts, finely chopped
- 3 chopped scallions
- 1 tablespoon of chopped mint leaves
- 1/4 cup chopped peanuts
- 1/2 cup of spicy peanut sauce (I used LeeAnn Chin's Peking Sauce because it's spicy.)
- Lettuce leaves
directions
Chicken and Spinach Quesadillas
- Shred the dark meat from the legs.
- Combine the spinach, mushrooms, and onion. Saute with a little olive oil for about five minutes until everything has softened. Season with the salt, pepper, and red pepper flakes.
- Butter one side of all 8 tortillas. On the opposite of the buttered side, put some of the mixture on tortillas with the chicken and cheese.
- Cook for about 2 minutes per side until crispy.
Asian Chicken Lettuce Cups
- Chop up the white meat from the breasts.
- In a bowl, combine the chicken with a the water chestnuts, scallions, mint leaves, peanuts, and sauce.
- Scoop some of the mixture onto pieces of lettuce and enjoy. No utensils needed.