Greek Quesadillas

My kids just wrapped up their school year and in addition to all of the other changes that brings to our household, they’ll also now be at home for lunch every day! This opens up some new options that aren’t as easily packed in a lunchbox…like these yummy quesadillas which they love.

I know it’s tempting to let lunchtime slide into a summertime rut of unhealthy fare, but this is actually a great time of day to pull kids into the kitchen for a break from the sun while they build some cooking skills!

Kids can pull the meat off a rotisserie chicken you buy at the store, chop cucumbers and olives with a butter knife, crumble feta, pull leaves off parsley and oregano, and assemble the quesadillas before cooking. Lots to learn there, even with school OUT of session…


Greek Quesadillas
adapted from Better Homes and Gardens

Serves: 4


Nonstick cooking spray
4 (7 inch) whole wheat flour tortillas – (I’m obsessed with Ole Brand – High Fiber variety)
1 cup coarsely shredded rotisserie chicken
½ cup feta cheese
¼ cup thinly sliced red onion
¼ cup chopped cucumber
¼ cup grape tomatoes, halved lengthwise
¼ cup kalamata olives, halved
2 tablespoons flat leaf parsley, (leave the leaves whole)
1 tablespoon whole fresh oregano leaves
¼ cup red wine vinegar


1. Brush each of  tortillas with cooking spray on one side and stick that side on wax paper. Distribute the chicken, feta cheese, red onion, olives, cucumber, tomatoes, parsley, and oregano among the tortillas and sprinkle a few drops of red wine vinegar on each.
2. Fold each tortilla in half and place on a nonstick skillet over medium heat. Cook for 4-6 minutes on each side, two tortillas at a time, until lightly browned on both sides,

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