Chicken Breast Tofu Quesadilla

Name: Chicken Breast Tofu Quesadilla
Total time: 5 min
Yield: 455.4 g
Ingredients: Colby Jack sliced cheese 45.4 slice; Allulose syrup 20 spoon; Sriracha sauce 30 g; Heinz Reduced Sugar Ketchup 30 g; Frozen tofu 100 g; Chicken breast 150 g; Korean wheat tortilla 400g 80 g

Cook 5 min Difficulty EASY 688 kcal

#diet #high protein #low carb #low calorie

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Ingredients

Main ingredients

Colby Jack sliced cheese 2 slice
Allulose syrup 1 spoon
Sriracha sauce 30 g
Heinz Reduced Sugar Ketchup 30 g
Frozen tofu 100 g
Chicken breast 150 g
Korean wheat tortilla 400g 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 67.9 g 36%

Protein 63.37 g 34%

Fat 24.34 g 29%

Serving size 455.4g

Cooking steps

1

Cut chicken breast and tofu into small pieces.
2

Cook the chicken breast in a pan without oil until fully cooked.
3

Sauté the tofu over low heat to evaporate moisture.
4

Place chicken breast, tofu, and cheese on a tortilla.
5

Fold the tortilla in half and grill it on both sides until golden brown.
6

Cut into bite-sized pieces.

Chicken Breast Tofu Quesadilla

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