Healthy Chicken Quesadillas Recipe

Quesadillas are incredibly functional - and yes, they can absolutely be healthy! Plus, they are super easy to make ahead of time as part of your chicken meal prep efforts.


The day I tested this recipe, I also made a bunch of quesadillas for the rest of the Trifecta team - needless to say, no one was disappointed! I also remembered how fun it was to create a quesadilla, specially when you have your items already cooked, like all of our Trifecta Chicken and Meal Prep items. 

Fell free to add in any ingredients you like into the quesadillas; whether that's caramelized onions, spinach, or simply swap in your favorite proteins. This fun and simple recipe will satisfy anyone in your household. Pair with your favorite salsa, and I highly suggest you use a whole wheat tortilla to up that fiber and micronutrient content!

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Healthy Chicken Quesadilla


7 min


10 min




By using the correct quantities - meaning, not overdoing it in the cheese - and adding some vegetables into the quesadilla, this fun recipe can be made healthy and delicious. Believe it or not, I also used to make quesadillas for NFL Combine-training athletes. So if a prospective NFL athlete can fuel their crazy workouts with quesadillas, know you can fuel your day to day activities as well!


  • 4 large tortillas (10”), whole wheat preferred
  • 12 ounce Trifecta chicken, shredded or breast, diced
  • 1 cup Trifecta green bell peppers
  • ½ cup Trifecta broccoli
  • 1-ounce cheddar cheese
  • 1-ounce pepper jack cheese
  • Optional:

  • Red salsa (calories not accounted for in recipe card)


  1. If using chicken breast, dice the chicken into small squares, as even as possible. Keep aside. Portion and mix the vegetables into a separate bowl and keep aside. Similarly, weigh and mix the cheddar and pepper jack cheese into a separate bowl.

  2. Working with one tortilla at a time, lay the tortilla on a cutting board. Spread on one side the cheese mix, followed by about ⅓ cup of the vegetable mix, and 3 ounces of the Trifecta diced or shredded chicken. Make a flat as much as possible.

  3. Fold the opposite end half of the tortilla on top of the side of the tortilla with all the quesadilla guts. Set aside in a tray until needed. Repeat the process with the remaining three tortillas.

  4. Spray a large non-stick pan with some spray oil and heat over medium heat. Working with one or two at a time (depending on the size of the large skillet), transfer the quesadillas to the pan and toast for about 3-4 minutes on each side. Adjust heat as needed - you want a golden-brown color on both sides. If the quesadilla begins to burn, remove the pan from heat or flip the quesadilla to avoid the tortilla from charring. Keep a close eye and judge according to color and how fast the cheese melts.

  5. Repeat with all quesadillas, remove from pan and let stand for 1 minute. Cut each quesadilla into four equal triangles. Serve with your favorite salsa or as is.


Servings: 4 | Calories Per Serving: 410

  • Total Fat 13g
  • Cholesterol 85mg
  • Sodium 760mg
  • Total Carbohydrates 38g
  • Sugars 3g
  • Protein 37g
  • Vitamin A 51.48mcg
  • Vitamin C 37.77mg