Ingredients

• 1 (8”) whole-grain tortilla
• 2 tablespoons pesto
• 4 ounces Shredded Chicken
• ½ cup baby spinach
• ¼ cup crumbled feta cheese

Instructions

1. Place tortilla on a flat surface and spread with pesto.
2. Top one-half of tortilla with chicken, spinach, and cheese. Fold tortilla in half.
3. Heat a small nonstick skillet over medium heat. Place quesadilla in pan. Cook until the bottom is golden brown, about 3 minutes. Flip tortilla and brown the other side for 2–3 minutes.
4. Remove from pan, cut into wedges, and serve.