Chicken Quesadilla Wraps

Today I spent the afternoon with my dad.  We are so much alike.  We have the same personality and same sense of humor.  I love spending time with him!

Also, I have been getting back into my love of crafting.  I started making a wreath today that I am in love with.  I will post pictures when it’s finished.

I made these chicken quesadilla wraps one night when my friend came over for dinner.  I really liked them and so did Zack.  She isn’t a big fan of spicy, so these weren’t really her cup of tea.

Try them, though, if you like things that have a little kick!

Chicken Quesadilla Wraps

Makes 2 quesadilla wraps

– 1 1/2 c shredded/chopped cooked chicken

– 1/2 c chopped cooked onion (sauteed until tender)

– 2 T chopped jalapeno peppers

– 6 T chopped lowfat cheddar or monterey jack cheese

– 2 9″ flour tortillas or wraps

– 1 T olive oil

Insert plates on griddler onto grill side (or preheat regular grill to high).  Preheat to high with unit closed.  In a small bowl, combine the chicken, onion, and jalapeno peppers.  Sprinkle half the cheese in the center of each tortilla.  Top with the chicken mixture, keeping the chicken mixture in a log and 1 1/2″ wide and 4-5″ long in the center of each tortilla.  Fold one side over the filling lengthwise to cover, fold top and bottom over short sides to cover, then fold last side over wraps to close.  Turn over so that the flap is on the bottom.  Lightly brush the tops and bottoms of the wraps with the olive oil.  Place quesadilla wraps on preheated grill or griddler.  Close, using medium-light pressure.  Grill for 3 1/2 – 4 minutes, until tortilla is warm with grill markings, filling is warm and cheese is melted.  Serve with salsa if desired.