This isn’t a mind blowing recipe. I recognize that it’s pretty basic, but I aim for healthy, quick and easy; the less stress the better. And I know there has to be someone out there who just wants an idea for a healthy weekend lunch, like we had after church today when we came home starving.

Turkey sandwiches for weekend lunches in the first few months of marriage got really old. Lately, we have switched to this delicious tortilla to use for wraps and quesadillas.

Quesadillas are a great way to sneak in veggies and is the perfect example of why I try to always have some extra baked chicken in the fridge for when the moment of hunger strikes.

1. I used Roasted Red Pepper Hummus as a spread, which provides a little healthy fat and extra protein.

2. I piled on as much organic spinach, kale, and chard (they came together in a bag) as I could fit! Then I cut up a few grape tomatoes we had in the fridge, and also cut up half of a chicken breast. Feel free to add any other vegetables you have!

3. We had some shredded sharp cheddar cheese (say that 3 times fast) in the fridge so I lightly sprinkled that on top before heating. I bet feta or goat cheese would have also tasted wonderful!

4. I LOVE using our George Foreman grill, so I grilled it on there for about 4-5 minutes. You can also throw it in the oven for 10 minutes, or even the microwave for a minute, but it won’t be as crispy obviously. For my husband who needs more calories, I fill an entire tortilla for the bottom and put another one on top so I can fill with more chicken and veggies.

ENJOY!!

XO,

Ro