Barbecue Chicken Quesadillas – Emily Bites

These delicious Barbecue Chicken Quesadillas are so easy to make and super satisfying to eat! These quesadillas come together quickly with just a few ingredients so you can whip them up anytime. I love making these for lunch, they’re perfect for a tasty midday meal with some fruit or veggies and dip on the side. Not only are these Barbecue Chicken Quesadillas easy to make and full of flavor, each quesadilla is just 262 calories or 6 WW Points! To view your current WW Points for this recipe and track it in the WW app, click here.

Partially filled – before the second layer of cheese!

Recipe Notes

• Chicken: I use already cooked chicken breast in these quesadillas, so they’re a great way to use up leftovers. You can also chop up some rotisserie breast or use my Easy Slow Cooker Shredded Chicken.
• Barbecue Sauce: I usually use Stubbs Original in any of my recipes calling for barbecue sauce because it tastes delicious and is lower in carbs and sugar than some other sauces. I highly recommend it (or something with similarly lower sugar) if you want to keep the nutrition info and WW Points the same!
• Cheese: I love Cabot 50% reduced fat Sharp Cheddar Cheese because it’s (in my opinion) the most flavorful reduced fat cheddar I’ve tried. It melts great, it tastes delicious, and it’s lightened up. If you can’t find Cabot, you can definitely use a different lower fat cheddar, like one made with 2% milk.
• Tortillas: You’ll want to use a low cal or low carb 8-inch tortilla if you’re interested in keeping similar WW Points or nutrition info. I love the La Banderita Carb Counter Soft Taco tortillas and buy them frequently, so I definitely recommend those if your local stores have them!
• Make Ahead/Leftovers: This recipe makes two Barbecue Chicken Quesadillas, but if you don’t plan to serve that many at once, it’s easy to prepare the filling and then cook as needed. My husband and I both work from home so this is an easy recipe I can make for lunch that’s just the right amount for both of us!

More Tasty Lightened Up Handheld Recipes:

Looking for more tasty, lightened up handheld recipes that are perfect for lunches? Check out my Easy Chicken Quesadillas, BLT Sandwiches with Garlic Aioli, Crispy Chicken Caesar Sandwiches, Barbecue Chicken Pizza Braid, Honey Mustard Chicken Wraps, Spicy Chicken Sandwiches, Cucumber Sandwiches, Caprese Sandwich, Thai Peanut Chicken Wraps, Italian Sausage Bread, Chicken Bacon Apple Cheddar Wraps, Cajun Turkey Club Sandwich, Open-Faced Greek Steak Sandwiches, and many more in the Sandwiches. Wraps, and Handhelds section of my recipe index!

Barbecue Chicken Quesadilla

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Yield: 2 quesadillas

These delicious Barbecue Chicken Quesadillas are easy to make and satisfying to eat, perfect for lunch!

• 1 teaspoon olive oil
• 2 tablespoons chopped red onion
• 4 oz cooked boneless skinless chicken breast, finely chopped
• 3 tablespoons barbecue sauce, (I use Stubbs Original, try to find one similarly lower in sugar)
• 1 teaspoon chopped parsley
• 2 lower cal/carb 8” flour tortillas, (I use La Banderita Carb Counter Soft Taco Flour Tortillas)
• 2 oz 50% reduced fat sharp cheddar cheese, shredded (I use Cabot)

• Drizzle the olive oil into a skillet and bring over medium heat. Add the chopped red onion and stir to coat. Cook, stirring occasionally, for about 2 minutes until softened and browned. Add the finely chopped chicken and stir together. Cook for another minute or so until warmed through. Remove from heat (you can mix it in the pan or transfer it to a mixing bowl). Add the barbecue sauce and chopped parsley to the chicken and onions and stir to coat.

• To build each quesadilla, place a tortilla on a clean dry surface like a cutting board and sprinkle a ½ ounce of the shredded cheese over half of the surface of the tortilla. Add half of the barbecue chicken mixture (about 1/3 cup) and spread it over the shredded cheese. Sprinkle another ½ ounce of the shredded cheese over the top of the chicken and then fold the empty half of the tortilla over the filling to form a quesadilla. Repeat with the remaining ingredients to make a second quesadilla (or store the remaining ingredients separately if not serving both at once).

• Lightly mist both sides of the quesadillas with cooking spray. Bring a large griddle pan or skillet to med-low heat and place the quesadillas on the pan (you may have to work in batches). Cook for about 2-3 minutes or until the underside of the flatbread starts to turn golden, then flip and cook on the other side for another 1-2 minutes until the underside is golden and the cheese inside is melted. Cut each quesadilla into triangles with a knife or pizza cutter and serve.

To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per quesadilla: 6 (Points calculated using the recipe builder in the WW app)
Nutrition Information per quesadilla
262 calories, 22 g carbs, 4 g sugar, 10 g fat, 4 g saturated fat, 29 g protein, 12 g fiber, 500 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
7 per quesadilla (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information)

Author: Emily Bites

Course: Sandwich

Cuisine: American