Categories: Sandwiches/Wraps

Ingredients

• 1/4 cup prepared barbeque sauce
• 1 tablespoon tomato paste
• 1 tablespoon cider vinegar
• 1/4 teaspoon chipotle chile powder
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 cup chopped onion
• 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
• 4 cups lightly packed chopped chard or kale
• 4 8-inch whole-wheat tortillas
• 3/4 cup shredded extra-sharp Cheddar cheese

Directions

1. Combine barbecue sauce, tomato paste, vinegar and chile powder in a small bowl.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, about 3 minutes. Add chicken and cook, stirring, until just cooked through, about 4 minutes. Add chard (or kale) and the sauce mixture and cook, stirring, until the greens are wilted, about 2 minutes more. Remove from heat.

3. Place tortillas on a work surface. Spread about ¾ cup filling and 3 tablespoons cheese on the lower half of each and fold the top half over, pressing gently to flatten.

4. Wipe out the pan and heat 1 tablespoon oil over medium-high heat. Reduce heat to medium and add 2 quesadillas. Cook until browned on both sides and the cheese is melted, 2 to 3 minutes per side. Transfer to a platter and tent with foil to keep warm. Repeat with the remaining 1 tablespoon oil and 2 quesadillas, reducing the heat as needed to prevent overbrowning.

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