Chicken Spinach Quesadilla

1 Tbsp grape seed oil
1 large portobello diced
.5 med. yellow onion in thin strips
5 oz. cooked chicken finely chopped
2 cups raw baby spinach
1 oz crumbled feta
Tumaro 9 grain with chia wrap
Canola spray

My husband loves to add shredded Gouda, but that ups your calories.

Heat oil in large non-stick skillet over medium heat. Sauté onions then add mushroom and cook until getting soft. Add in baby spinach and fold in until beginning to darken. Push veggies to one side then add chicken to empty side and heat through. Place .25 of feta on one half of a wrap, top with half of the chicken and half of the veggies. Add .25 of feta on top and fold in half. Repeat with other wrap. In a clean skillet ( or wipeout the skillet you have been using) spray a shot of canola oil, spray the top of each wrap and place sprayed side down. Spray the top and heat until golden, about 3 - 5 minutes. Flip and cook until golden. I like to cut in half when serving.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user CHEWYMAMA69.