This Healthy Chicken Quesadilla is made with egg whites, so it’s light, delicious, and protein-packed!
When I’m not in the mood to make anything too complicated, I turn to quesadillas. They’re so easy to make, and my kids love them. I load them up with cheese, seasoned meat, sour cream—you know, all the good stuff. I don’t skimp on anything, and that includes the gobs of butter I use to get those carb-laden tortillas the right amount of crispy. Delicious? Yes. Healthy? Not so much. That’s where these healthy chicken quesadillas come in!
Be forewarned, Mexican food fans. These are not your typical quesadillas. This recipe takes things in a lighter direction. Instead of tortillas, you’re using egg whites, which add protein and lessen the carb load. If you’re looking for a healthier way to satisfy your quesadilla cravings, this might be it. The egg whites create a perfectly soft yet sturdy “tortilla” that holds all the fillings together surprisingly well!
Speaking of fillings, this recipe goes a different route by coating the chicken in a BBQ sauce. But don’t worry—there’s still plenty of cheese. It’s not “Mexican” or anything, but it certainly tastes delicious! Alternatively, you could ditch the barbecue sauce for taco seasoning and a homemade salsa. After all, the star of the show here is the egg white tortilla!
Are chicken quesadillas healthy?
This recipe is definitely a healthier spin! Using egg whites instead of traditional tortillas reduces carbs and increases protein, making it ideal for low-carb or high-protein diets. But don’t worry, my fellow carb lovers—you won’t miss the flour tortilla because this egg white version is delish! Plus, coupled with the lean chicken breast, I don’t think you’ll have to worry about a carb-crash after eating these quesadillas.
Why remove The Egg Yolk?
Removing the egg yolk is great for anyone wanting to cut down on cholesterol and fat while keeping the protein that egg whites provide. Egg yolks are packed with nutrients, including essential fats, vitamins, and minerals, but they’re also calorie-dense. The egg whites help create a lighter, leaner dish, while still delivering plenty of protein. But one of the main reasons we stick to just egg whites is due to the light and airy texture. It gives them a more tortilla-like feel.
How to Make Ahead and Store
Let the quesadillas cool completely before storing them. Stack them in an airtight container or wrap them individually in plastic wrap or aluminum foil. If you’re using a container, add a layer of wax paper between the quesadillas to keep things from sticking. They’ll stay fresh in the fridge for up to 4 days, or you can freeze them for up to 3 months—just know the texture may change a bit after storing. When you’re ready to reheat, let the frozen quesadillas thaw in the fridge overnight. To warm them up, go with the oven at 350°F for 8-10 minutes to keep them crispy, or use the microwave if you’re in a hurry, though the texture might get a little soft.
Serving Suggestions
While this isn’t exactly authentic Mexican food, you can easily swap the BBQ chicken with the savory beef from these Mexican Mini Bell Pepper Nachos recipe. Add your favorite hot sauce, and you’re good to go! For my gluten-free friends, serve a side of mac and cheese with zucchini noodles. It sticks with the low-carb theme and complements the BBQ chicken. Or, if you want more toppings, spoon some Grilled Pineapple Salsa With Mango And Corn on your quesadilla!
Recipe
Ingredients
- 1 cup chicken breast shredded (about 1 small breast)
- avocado oil spray
- 2 cups liquid egg whites
- 1/4 cup BBQ sauce of choice plus additional for drizzling (low-carb, if desired)
- 2/3 cup cheddar cheese grated
- 2 tablespoons cilantro chopped
Instructions
- Bring a small pot of salted water to a boil, and cook the chicken breast until no longer pink inside, about 10-15 minutes. Set aside.
- Preheat you broiler to HIGH, and adjust your oven rack to the 2nd from the top placement. Spray a baking sheet with avocado oil. Set aside.
- Spray some avocado oil in a small pan and set the heat to HIGH. Once hot, turn the heat back down to LOW and add ½ cup of egg whites to the pan. Allow it to cook until set, about 5 minutes, and then remove the "tortilla" and place it on the prepared baking sheet. Repeat with the rest of the egg whites until you have 4 tortillas.
- In a bowl, shred the chicken breast using 2 fork. Add the barbecue sauce. Mix until the chicken is well coated.
- Divide the chicken evenly between 2 tortillas. Do the same with the cheese and cilantro. Next, cover with the other 2 tortillas. Spray the tops with avocado oil spray.
- Place the pan with the quesadillas under the broiler, and cook until lightly browned and crispy, about 15 minutes.
- Let cool and DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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