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Ingredients
- •1/3 cup bottled Russian dressing
- •4 8" flour tortillas
- •6 ounces reduced-fat Swiss
- •1 cup drained low-sodium sauerkraut
- •6 ounces sliced lower-sodium deli chicken breast
- •1 teaspoon canola oil
Details
Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from prevention.com
Preparation
Step 1
Heat oven to 425°F. Brush a baking sheet lightly with canola oil. Put four 8" flour tortillas on a work surface. Spread 1/3 cup bottled Russian dressing on tortillas. Using a total of 6 ounces reduced-fat Swiss, 1 cup drained low-sodium sauerkraut, and 6 ounces sliced lower-sodium deli chicken breast, cover half of each tortilla. Fold other half over the filling and put on prepared baking sheet. Brush tops and edges with 1 teaspoon canola oil and bake 10 minutes. Flip the quesadillas, transfer to a cutting board, and let rest 5 minutes. Cut each into 3 wedges.
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