Chicken Fajita Cassava Quesadillas
Crisp cassava tortillas filled with seasoned shredded chicken, tender peppers, and creamy smashed avocado.
- Prep: 10 min
- Cook: 12 min
- Total: 22 min
- Servings: 5
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $5.54/serving
Dietary
- Paleo
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Whole30
- Low-Sugar
- High-Fiber
- Low-Cholesterol
- Low-Calorie
Tags
- sauté
- healthy
- quick
- kid-friendly
- tangy
Ingredients
- 10 cassava flour tortillas
- 1 pound cooked chicken breast (shredded)
- 1 red bell pepper (medium, thinly sliced)
- 1 yellow onion (medium, thinly sliced)
- 2 avocados (medium, mashed)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.75 teaspoon salt
- 2 tablespoon lime juice (freshly squeezed)
- 0.25 cup fresh cilantro (chopped)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced red bell pepper and yellow onion, seasoning with chili powder, ground cumin, and 1/2 teaspoon salt. Sauté for 5 minutes until vegetables are tender.
- Stir in cooked chicken breast and lime juice, cooking for 2 minutes until heated through. Remove skillet from heat.
- In a small bowl, combine mashed avocado, remaining 1/4 teaspoon salt, and fresh cilantro.
- Lay out 5 cassava flour tortillas on a flat surface. Spread mashed avocado mixture evenly over each tortilla. Top evenly with the warm chicken and pepper mixture, then place remaining 5 cassava flour tortillas on top.
- Wipe out the skillet, return to medium heat, and toast each quesadilla for 2 minutes per side until crisp and golden brown. Slice into wedges to serve or pack.
Notes
Wraps pack securely in parchment and foil. Reheat in a dry skillet or toaster oven for 3 minutes to restore tortilla crispness.
Nutrition (per serving)
- Calories: 436
- Protein: 22.8 g
- Carbohydrates: 47.5 g
- Fat: 20.1 g
- Fiber: 11.1 g
- Sodium: 1209 mg
- Saturated Fat: 6.5 g
- Sugar: 5.8 g
- Cholesterol: 59 mg