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Buffalo Chicken Quesadillas

Ingredients

• 1 lb. 99% lean ground chicken (or shredded chicken breasts)
• 2 carrots, diced
• 2 celery ribs, diced
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 cup buffalo sauce (like Frank's)
• 4 low carb wraps
• 1 cup reduced fat shredded cheddar cheese
• 1/4 cup cilantro

Instructions

1. Heat a skillet over medium heat and spray with cooking spray. Add the chicken, celery, and carrots. Cook for 6-8 minutes until chicken is cooked through. Stir in garlic powder, onion powder, and buffalo sauce.

2. Stir in garlic powder, onion powder, salt, and pepper. Stir and cook for 30 seconds.

3. Add the buffalo sauce and stir together.

4. To assemble quesadillas, lay out each wrap and sprinkle 2 tablespoons of cheese on half of the wrap. Top with chicken mixture and 2 more tablespoons cheese.

5. Fold and heat in a nonstick skillet sprayed with cooking spray until cheese melts. Flip and continue cooking on other side until wrap gets crispy.

6. Flip and continue cooking on other side until wrap gets crispy. Serve with extra buffalo sauce drizzled on top and ranch or blue cheese for dipping.

Spicy Chicken and Corn Tacos

Ingredients

• 1.33 lbs. boneless skinless chicken breast
• Salt and pepper
• 1 tbsp. olive oil
• 1 red onion, sliced thin
• 1 jalapeño, stemmed, seeded, and roughly chopped
• 2 tsp. cumin
• 2 tsp. oregano
• 1 chipotle pepper adobo plus 1 tbsp. adobo sauce
• 1 cup chicken broth (fat free)
• 1.33 cups corn (fresh or frozen)
• 2 tbsp. lime juice
• 4 tbsp. cilantro
• 8 corn tortillas

Instructions

1. Season the chicken with salt and pepper.

2. Heat a heavy skillet over medium high heat and add the olive oil.

3. Sear chicken on both sides for 2-3 minutes. Remove the chicken and set aside.

4. Add the onion and jalapeno. Cook for 4-5 minutes until tender.

5. Add the cumin, oregano, chipotles, adobo sauce, and chicken broth. Then add the chicken back. Bring to a simmer and cover. Cook for 5-7 minutes until chicken is cooked through and tender.

6. Remove the chicken the shred or chop. Allow sauce to continue cooking.

7. Add the corn and lime juice to the sauce. Serve the corn salsa on the chicken.