Kids Recipe Challenge winning recipe – 2nd place!
Category: School day lunch, grades 1-3
Alexandra, from Toronto, thinks this tastes great and is fun to make.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 1
- Serve quesadilla with apple slices and a glass of milk.
- If taking to school, place triangles and sour cream in separate containers. Use a frozen ice pack to keep cold food cold in an insulated lunch box.
- Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.
Ingredients
|
| Whole wheat pita |
1
|
| Chicken breast, cooked, chopped or shredded |
about 50 g/1.5 oz (1/2 a chicken breast)
|
| Mild or medium salsa |
2 Tbsp (30 mL)
|
| Thin slices of part skim mozzarella or Swiss cheese |
2 slices (about 30 g)
|
| Sour cream (optional) |
|
Directions
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- Slice open pita to create two round slices.
- Spread each half of the pita with salsa and top one side with cheese. Place chicken on the side with cheese and top with remaining cheese and pita round.
- Place sandwich in small nonstick skillet over medium-low heat and cook turning once, for about 5 minutes or until cheese is melted.
- Remove to clean cutting board and cut into 4 triangles. Serve with sour cream, if desired.
Nutrition Information per serving:
Calories: 331 kcal
Protein: 30 g
Fat: 7 g
Carbohydrate: 38 g
Fibre: 5 g
Sodium: 665 mg
Last Update – March 25, 2024