4 - 8
" flour tortillas
cup bottled Russian dressing
ozs. reduced-fat Swiss cheese
cup drained low-sodium sauerkraut
ozs. sliced lower-sodium deli chicken breast
tsp canola oil
Heat oven to 4225. Brush a baking sheet lightly with canola oil. Put 4 - 8" flour tortillas on a work surface. Spread 1/3 cups russian dressing on tortillas. Using a total of 6 ozs. swiss cheese, 1 cup drained sauerkraut and 6 ozs. chicken breast, cover half of each tortilla. Fold other half over the filling and put on prepared baking sheet. Brush tops and edges with canola oil and bake 10 minutes. Flip the quesadillas, transfer to a cutting board and let rest 5 mintes. Cut each into 3 wedges.