Say goodbye to summer with a quick gluten free quesadilla . Grab that basil growing in the garden and those delicious tomatoes before they are gone for the season. Make a pesto and add it to a tortilla with avocado and chicken and you have a meal! Oh and did I mention how great these are for game day when you want to watch the game and not be stuck in the kitchen!
This was so delicious I had a hard time not making it every day. Well I did for a couple days in a row but who could blame me. I love pesto and the health benefits of basil makes it even sweeter. This is a great way to use up any cooked protein you have around and can be made start to finish in about 15 minutes. Now that helps with that easy healthy gluten free life. You can also keep this vegetarian and vegan by not adding in the chicken. Beans make a nice sub here.
1-2 tablespoons dairy free pesto
1/3 cup organic cooked chicken, shredded or diced into 1/2 inch cubes
1/4 – 1/2 avocado, sliced
5 tiny orange tomatoes, sliced in half (or whatever you have on hand)
1/8 cup cheese – Cantal or Daiya to keep it dairy free
1 teaspoon organic coconut oil
Spread a layer of pesto onto the tortilla.
Sprinkle around the chicken, avocado, tomatoes and cheese.
Place into a skillet heated on medium high with the coconut oil plain side down for 5-10 minutes until the cheese starts to melt.
Fold half on top of itself to seal the two sides together with the melted cheese and heat for 3-5 minutes more.
Serve immediately.Print This Recipe