Healthy Chicken Quesadillas



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The best healthy chicken quesadillas made with chopped chicken, veggies, cheese and tons of flavor. They’re customizable, come together in minutes and can be made in advance for quick and easy meals.

If you’re looking for a quick and easy meal that the whole family will love I’ve got you covered with these healthy chicken quesadillas!

We’re using whole wheat tortillas, which have more fiber than regular flour tortillas and we’re packing these quesadillas with lean protein and veggies for a healthier alternative to classic quesadillas. They’re so good and super easy to whip up!

Healthy chicken quesadilla on a plate with a side bowl of pico de gallo.

Why You’ll Love This Recipe

  • Healthier – With whole wheat tortillas, corn, bell pepper and boneless chicken breasts, these quesadillas have lean protein, fiber and a good amount of added nutrients. And less cheese than most restaurant quesadillas!
  • Customizable – Easily adapt the recipe to include your favorite vegetables, make them vegetarian or switch up the spices to suit your taste.
  • Quick and Easy – With pre-cooked chicken and simple steps, you can have a tasty meal on the table in no time, making it great for busy evenings.
  • Family-Friendly – Loved by adults and kids alike, these chicken quesadillas are perfect for a family meal where everyone can add their favorite toppings like sour cream, pico de gallo or guacamole.

Ingredients Needed

Ingredients measured out to make Healthy Chicken Quesadillas: olive oil, pepper, salt, shredded cheese, cilantro, bell pepper, cumin, oregano, chicken, yellow onion, chili powder, frozen corn, whole wheat tortillas and garlic powder.

You only need 7 main ingredients, plus a handful of spices that I bet you already have in your pantry! Here’s what you need:

  • whole wheat tortillas – a healthier option that adds some extra fiber. Of course, you can use regular flour tortillas if you’d like.
  • chicken – cooked and chopped into small chunks, providing a lean protein source. I typically use my recipe for grilled chicken breasts or air fryer chicken cutlets to make this chicken. You can also used shredded chicken if you prefer. Use a rotisserie chicken for a shortcut or make this slow cooker shredded chicken.
  • olive or avocado oil – for sautéing the vegetables.
  • yellow onion and red bell pepper – diced, these vegetables add sweetness and a crunch.
  • frozen corn – adds a pop of sweetness and texture.
  • cilantro – the perfect fresh herb to add to the chicken and veggie mixture.
  • shredded cheese – you can’t have a quesadilla without the cheese! Use your preferred cheese here! Cheddar, pepper jack, Monterey Jack or a Mexican blend would all be delicious.
  • seasonings – you’ll need chili powder, cumin, garlic powder, oregano, salt and pepper. You can also just use a pre-made taco seasoning if you have that on hand.

See the recipe card for full information on ingredients and quantities.

How to Make Healthy Chicken Quesadilla

Once your chicken is cooked these quesadillas come together quickly. Here’s how to make them:

Step 1: In a skillet, sauté the onion and bell pepper until softened. Then add the spices and corn, cooking until the corn is warm.

Photo of peppers and onions cooked in a pan, photo next to it is of beans and corn added to the veggies.

Step 2: Mix in the cooked chicken and cilantro, then remove the skillet from the heat.

Side by side photos of a skillet with chicken, cilantro and veggies in a skillet being mixed together.

Step 3: Assemble your quesadillas by sprinkling a tortilla with ¼ cup of the shredded cheese, leaving a small border all the way around the edge. Spoon ½ cup of the chicken mixture on top, then fold the tortilla in half. Repeat with the remaining five tortillas.

Photo of cheese, chicken and veggies topped on a tortilla. Photo of two folded tortillas on a plate.

Step 4: Cook the quesadillas in the same skillet as the veggie mixture until golden on each side and the cheese is melted, about 5-6 minutes total.

Two photos showing two Healthy Chicken Quesadillas being browned in a skillet.

Recipe Tips!

  • Make sure to leave a small border around the edges of the tortilla when adding the cheese to ensure the cheese doesn’t melt out of the tortilla when heating.
  • Cook your quesadillas over medium heat to give the cheese ample time to melt and the tortillas to become perfectly crispy without burning.
  • If meal prepping these quesadillas, store them un-cut as they will be easier to reheat!
Healthy chicken quesadilla with a drizzle of sour cream.

Recipe Variations

  • Use a different meat: Substitute the chicken for ground turkey or ground beef. Or try this slow cooker buffalo chicken for a buffalo chicken quesadilla!
  • Make it vegan: Swap the chicken with a plant-based protein alternative like jackfruit or crumbled seitan or tofu. You could also use black beans for the protein. And be sure to swap the shredded cheese with a vegan option.
  • Use a different tortilla: To make this gluten-free, use a gluten-free tortilla option. For a low-carb option try these La Tortilla Factory Low Carb Whole Wheat Tortillas. Just a note, that these tortillas might brown quicker while heating the quesadilla so you might want to lower the temp of your pan to ensure the cheese melts without your tortilla getting too dark.
A hand holding a piece of a chicken quesadilla.

What to Serve With Chicken Quesadillas

These healthy chicken quesadillas are a full meal on their own, but you can never go wrong with some toppings or sides. Here are some ideas:

Healthy chicken quesadilla on parchment paper.

How to Store and Meal Prep

These quesadillas store and reheat well making them perfect for meal prep! Here’s how I recommend storing them:

  • To store in the fridge: Store assembled and un-cut quesadillas in an airtight container or wrap them individually in aluminum foil and store in the fridge for 3-4 days. Alternatively, you can store the ingredients in separate containers for up to 4 days to make fresh quesadillas throughout the week.
  • To store in the freezer: For longer storage, you can store these quesadillas for 1-2 months in the freezer. Just let them cool completely, don’t cut them and then wrap in aluminum foil and store in the freezer. To thaw, place in the fridge overnight.
  • Reheating: To reheat assembled quesadillas warm them in a skillet over the stovetop until warm and cheese is melted.

More Mexican-Inspired Recipes

Be sure to check out all of the chicken recipes as well as the full collection of Mexican recipes on EBF!

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Healthy Chicken Quesadilla

The best healthy chicken quesadillas made with chopped chicken, veggies, cheese and tons of flavor. They're customizable, come together in minutes and can be made in advance for quick and easy meals.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 1 lb grilled chicken breast, cooked and chopped into small chunks
  • ½ Tablespoon olive or avocado oil
  • 1 cup yellow onion, diced
  • 1 cup red bell pepper, diced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup frozen corn
  • ¼ cup cilantro, chopped
  • 1 ½ cup shredded cheddar cheese, pepper jack or monterey jack cheese
  • 6 whole wheat tortillas
  • Toppings: sour cream, pico de gallo, guacamole, etc


  • Heat oil to a medium skillet over medium heat. Once hot add diced onion and pepper and saute for about 4-5 minutes until softened.
    Cooked onion and tomato in a large skillet.
  • Add spices and frozen corn and mix to combine. Saute for 3-4 more minutes or until corn has thawed and is warm.
    Cooked corn, onion, and tomato in a large skillet.
  • Add cooked chicken and cilantro to the mixture and stir to combine. Taste and season with additional salt or pepper, if needed. Remove from heat.
    Chicken added to a large skillet with cooked onion, tomato, and corn.
  • To assemble the quesadillas, sprinkle a tortilla with ¼ cup of the shredded cheese, leaving a small border all the way around the edge. Spoon ½ cup of the chicken mixture on top, then fold the tortilla in half. Repeat with the remaining five tortillas.
    A large whole wheat tortilla on a plate topped with cheese, chicken, corn, tomato, and onion.
  • To cook immediately: Wipe out the skillet (it will still be hot). Increase the heat to medium and lightly coat the skillet with nonstick cooking spray or a little oil. Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5 to 6 minutes total. Cut into wedges and serve warm with salsa and guacamole.
    Two chicken quesadillas being cooked in a large skillet.


Serving: 1quesadilla | Calories: 426kcal | Carbohydrates: 28g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 101mg | Sodium: 870mg | Potassium: 523mg | Fiber: 5g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Mexican
Keyword: Healthy Chicken Quesadilla
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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