Egg White Chicken Quesadilla
Lightweight quesadillas packed with protein
Equipment
- Pressure Cooker
- Electric Whisk
- Crepe Maker
Ingredients
Shredded Chicken
- 600 grams Chicken Breast
- Shawarma Seasoning
- Zero Calorie Golden Syrup
Tortillas
- 500 ml Liquid Egg Whites
- 1 tsp Garlic Salt
- 2 tbsp Cornflour
Fillings
- 200 grams Half Fat Grated Cheddar Cheese
Optional Extras
- Sliced Red Onion
- Diced Bell Peppers
- Kidney Beans
- Salsa
- Low Fat Sour Cream
Instructions
Prepping the chicken
- Add chicken breast to pressure cooker.
- Pour one cup of water in with chicken.
- Pressure cook on high for 10 minutes.
- Natural release for 5 minutes.
- Finish with quick pressure release.
- Shred the chicken, adding in the golden syrup and shawarma seasoning as you go.
Prepping the tortilla
- Pre-heat crepe maker
- MAKE SURE TO GREASE THE CREPE MAKER BEFORE MAKING EACH TORTILLA.
- Whisk egg whites into stiff peaks.
- Mix in garlic salt and corn flour.
- Spread evenly approximately 1/8th of the mix onto the crepe maker.
- Flip the tortilla when the underside is set. This will take trial and error to get a feel for when you need to flip.
- Gently pat down the tortilla.
- Continue to flip and cook evenly until cooked.
Assembly and final cooking
- Pre-heat and grease a large frying pan.
- Lay a tortilla flat in the pan, top with some shredded chicken, cheese and any other optional fillings.
- Top with another tortilla.
- Flip continuously until cheese is melted and quesadilla is cooked to desired level.
Notes
670 calories. 116.4 grams of protein. 1.5 grams of fibre. 9.1 grams of carbs.
This recipe makes 4 large quesadillas, two serve a 2 per person.
