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On a white sheet, one whole chicken shawarma quesadilla is placed and above it there is another half quesadilla of the same recipe.

Chicken Shawarma Quesadillas

Fatimah
Enjoy the perfect fusion of Mediterranean and Mexican flavors with these delicious Chicken Shawarma Quesadillas. Marinated chicken, aromatic spices, and creamy yogurt sauce make this a satisfying meal that is rich in protein and low in both carbohydrates and calories.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dinner, Lunch, Main Course
Cuisine Mediterranean, Mexican
Servings 5
Calories 172 kcal

Ingredients
  

For the Chicken Shawarma Quesadilla Filling:

  • 1 pound chicken breast
  • 1 tablespoon olive oil
  • 3 tablespoons non-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Shawarma spices
  • 1 teaspoon coriander powder
  • ½ teaspoon Aleppo pepper
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • 5 low-carb tortillas
  • ¼ cup fat-free mozzarella cheese per quesadilla
  • chopped tomato, pickled cucumbers, and turnips

For the Low-Calorie White Sauce

  • 6½ tablespoons non-fat Greek yogurt
  • 2 tablespoons garlic sauce or substitute it with 1 tablespoon garlic paste
  • 3 tablespoons water
  • 1½ tablespoons lemon juice
  • ½ teaspoon salt

Instructions
 

Preparation of the Marinated Chicken 

  • Begin by cubing the chicken breast into small, bite-sized pieces.
  • In a mixing bowl, combine the cubed chicken with a medley of seasonings, including olive oil, Greek yogurt, lemon juice, and the flavorful spices.
  • Preheat a skillet on medium heat to get it ready for cooking.
  • Add the marinated chicken mixture to the preheated skillet, and cook it for approximately 12-15 minutes or until the chicken is thoroughly cooked.

Assembling the Shawarma Chicken Quesadilla

  • Start by taking a tortilla. Spread about 1.5 tablespoons of the prepared sauce evenly onto the tortilla's surface.
  • Add roughly one-fifth of the cooked chicken on top of the sauce layer. Enhance your quesadilla with your preferred amount of chopped pickles and tomatoes.
  • Sprinkle 1/4 cup of fat-free cheese over the other ingredients.
  • Close the tortilla to form your quesadilla, sealing in all the delicious ingredients.
  • Place the assembled quesadilla on the stovetop and toast it until both sides turn a glorious golden brown.

Notes

  • Adjust the spice level by increasing or decreasing the amount of Aleppo pepper and black pepper in the chicken marinade.
  • To avoid spilling while flipping, use tortillas that are the right size for your pan. Also, place the chicken and fillings close to the center of the tortilla to minimize spillage during folding.
  • Allow the cooked quesadilla to rest for a minute before slicing to let the cheese and fillings set.
  • Drizzle sauces sparingly to prevent sogginess. You can serve extra sauce on the side for dipping.
  • These quesadillas are best served fresh, but you can prepare the chicken and white sauce in advance for a quicker meal.
 

Nutrition

Calories: 172kcalCarbohydrates: 5gProtein: 24gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 61mgSodium: 1201mgPotassium: 419mgFiber: 1gSugar: 3gVitamin A: 215IUVitamin C: 5mgCalcium: 100mgIron: 1mg
Keyword Authentic Shawarma, Cheesy and Crunchy tortillas, Chicken, Chicken Shawarma, Easy and Quick Chicken Quesadillas
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