Quesadillas are one of my favorite things to make for lunch. Not only are they quick and easy, the melty cheese and salsa and savory fillings get me every time. Usually my quesadillas are a simple combination of leftover protein and veggies with some shredded cheese, but when I have time I love making these turkey and mushroom quesadillas. Packed with portabella mushrooms, jalapeno, red onion, and cilantro, these quesadillas really deliver on flavor. For an extra special treat, spread a thin layer of reduced fat cream cheese on the wrap before cooking it - it's delicious!
Lower Carb Turkey and Mushroom Quesadillas
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- 2 tsp. vegetable oil
- 1 U jalapeno
- 1/2 U red onion, diced
- 1 lb. portabella mushrooms
- 1 cup zucchini, diced
- 8 oz. lean deli turkey breast
- 4 U low carb wraps
- 1 cup shredded part skim mozzarella cheese
- 1/4 cup cilantro
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Heat the vegetable oil over medium heat. Add the jalapeno and onion. Cook for 2-3 minutes. Add the mushrooms and zucchini. Cook until tender, about 6-8 minutes.
Lay out the wraps and sprinkle with 2 tbsp. cheese on one half. Spread the mushroom mixture and turkey breast on top and sprinkle with 2 tbsp. cheese and some cilantro.
Fold and cook the quesadillas for 2-4 minutes per side or until cheese melts.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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