Greek-Style Quesadillas
4 - 7-inch whole wheat flour tortillas
1/2 cup feta cheese, crumbled
1/4 cup red onion, sliced thinly
1/4 cup cucumber, peeled and chopped
1/4 cup grape tomatoes, sliced lengthwise
1/2 cup black or kalamata olives, sliced
2 tablespoons fresh parsley leaves
1 tablespoon fresh oregano leaves
Greek vinaigrette dressing (see below)
1 cup shredded roasted chicken, optional
Green Vinaigrette Dressing
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
Dressing Recipe: Combine all dry ingredients and blend thoroughly with vinegar and oil.
Recipe
- Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken (if desired), feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
- Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, one or two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into wedges.
