Keto Spinach Gruyère Chicken Quesadilla

Last night, we made these incredible pork chops stuffed with Gruyère and spinach, and I topped mine with an agrodolce pepper reduction that was just DELICIOUS. So, for lunch, I was inspired to be resourceful and make something similar with the leftover spinach and cheese.

It doesn’t look the prettiest but it sure tasted like it! If you wanna switch up your lunch and try something warm, gooey but also high-protein and with clean ingredients, you HAVE to try this spinach and Gruyère chicken quesadilla 🌯🌮🍗🧀

MACROS:

CALORIES: 325 CALORIES

PROTEIN: 43.9 GRAMS

CARBOHYDRATES: 1 GRAM

FAT: 16.1 GRAMS

INGREDIENTS:

• 2 egg life wraps

• 3 ounces already cooked organic chicken breast

• About one cup of spinach

• 28 grams of raw gruyère cheese

DIRECTIONS:

1. In a pan, saute your spinach on medium with a little bit salt, pepper and garlic powder. This takes about 2-3 minutes MAX, so keep an eye and turn off the heat once it’s completely wilted. Set aside.

2. In a bowl, grate your piece of cheese very finely. Add your chopped chicken and your sautéed spinach to that same bowl with the chicken and combine everything well.

3. In a greased pan over medium low heat, add your egg life wraps to heat up before evenly distributing your cheese, spinach and chicken mixture. The cheese will have already melted a bit from the heat of the chicken and spinach but it will continue to melt in the quesadilla. Fold your wrap in half, quesadilla-style, and let them get crispy and golden on each side.

4. Once the quesadillas are cooked to your liking, remove from heat and serve with your favorite dips/dressings/sides. I kept it plain today and ate it as is. Serve and enjoy :)