1 large chicken breast (about 5-6 ounces)
1 teaspoon Southwestern seasoning (like Emeril's)
non-stick cooking spray
1 sweet potato, peeled and cubed
4 whole-wheat, low carb wraps
1 cup fat-free shredded cheddar cheese
Rub seasoning into chicken. Spray a skillet with cooking spray place
over medium heat. Cook chicken until brown and cooked through. Remove
from heat and set aside to cool. Chop cooled chicken into small
pieces.
In a pot of boiling water, cook the sweet potato until soft, about 10
minutes. Drain, return to the pot, and mash. Spread the potato mash
over 2 wraps. Top each with half the chicken, half the cheese and a
second wrap.
Heat a skillet over a high heat (or a panini press or Foreman grill).
Cook each quesadilla until cheese is melted, about 4 minutes. Serve
with salsa.
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