Cheesy Chicken and Veggie Quesadilla Roll-Ups

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 cup shredded mild cheddar cheese
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped zucchini
• 1/2 cup finely chopped cooked carrots
• 1/4 cup finely chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mild chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large whole wheat tortillas
• 1 tablespoon olive oil or melted butter for toasting
• Optional: 1/4 cup mild salsa or ranch dressing for dipping

Instructions

1. In a large mixing bowl, combine shredded chicken, shredded cheese, red bell pepper, zucchini, cooked carrots, and green onions.
2. Add garlic powder, mild chili powder, salt, and black pepper to the mixture. Stir well to evenly distribute the seasonings.
3. Lay one tortilla flat on a clean surface. Spoon one-fourth of the chicken and veggie mixture evenly over the tortilla, spreading it close to the edges.
4. Starting from one edge, tightly roll up the tortilla into a log shape. Repeat with the remaining tortillas and filling.
5. Heat a large non-stick skillet or griddle over medium heat and brush lightly with olive oil or melted butter.
6. Place one rolled tortilla seam-side down in the skillet. Cook for 2-3 minutes until golden brown and crispy, then carefully flip and cook the other side for another 2-3 minutes.
7. Remove from heat and let cool for 2 minutes. Using a sharp knife, slice each roll-up into 4-5 bite-sized pinwheels.
8. Serve warm with optional mild salsa or ranch dressing for dipping.

Chef tips

• Use finely chopped or grated veggies to help hide them from picky eaters while adding nutrition.
• If you don’t have cooked chicken, poach or bake a chicken breast seasoned with salt and pepper before shredding.
• Not a fan of cheddar? Mild mozzarella or Monterey Jack cheese works equally well.
• To make these vegetarian, substitute cooked shredded chicken for black beans or cooked lentils.