I love quesadillas. Crispy, hot, cheesy and so yum. They always have that childlike comfort when you eat them, warm and fuzzy at home dinner vibes.
This folded wrap trend I think took off on Tik Tok? I don’t watch the Tik Tok so it’s hard to know for sure but it’s a delicious way to get some extra layers of goodness into your quesadillas! I am all about quick hacks in the kitchen and this recipe comes together so quickly with items that are usually always in my refrigerator. Once you make these you’ll want to come up with a bunch of different variations for these folded quesadillas.
**See step by step instructions in my NEW IG REEL!**
One of my favorite lunches is a low carb wrap with shredded rotisserie chicken (I try to buy a rotisserie chicken once a week and keep it shredded in my fridge) + buffalo sauce. Throw it on top of a bowl, in a wrap with some ranch and spinach. I saw Half Baked Harvest make a version of these and was like, whyyy didn’t I think to do this! So here is my variation – simple, on the lighter side but totally fulfill that cheesy quesadilla feeling we love.
Folded Buffalo Chicken Quesadilla Recipes
Large tortillas (I used low-carb whole wheat wraps)
Rotisserie chicken (I use about half a chicken to make 4 quesadillas)
Buffalo sauce (I eyeball this, probably 1/3 cup)
Plain greek yogurt (about 1 cup total)
Feta cheese crumbles
1 packet of Hidden Valley Ranch seasoning (you won’t use the whole packet)
Shredded cheddar cheese
Start by shredding your rotisserie chicken. Add the buffalo sauce + 1/4 cup greek yogurt. Stir to combine and set aside. In a separate bowl, mix 3/4 cup plain greek yogurt with 1/4 cup feta cheese crumbles and 1-2 tsp ranch seasoning. Stir to combine and set aside. Chop your cilantro (you could also use chopped romaine).
To assemble, lay out your tortilla and cut in from the bottom to the center of the tortilla. Add your ingredients in 1/4 increments on the tortilla (see my video on IG here for full directions!) starting with your buffalo chicken, then cilantro, yogurt feta cheese spread + shredded cheddar cheese. Fold into itself so it all stacks together.
Heat a little olive oil in a non-stick skillet over medium heat. Crisp up your quesadilla by topping with a pan top to ensure it stays flat to the pan. Flip after 3 or so minutes and do the same on the other side. Remove from heat and serve with more of the yogurt feta dip + chopped cilantro. Enjoy!