Avocado Oil Spray or Extra Virgin Olive Oil [EVOO]
1/4 cup grilled or roasted chicken chopped
1/4 cup of low skim mozzarella cheese
1/8 Cup Onions
1 tsp black pepper
1 tsp salt
Heat your pan on low. Coat the pan with avocado oil spray or EVOO.
Add onion and sauté until browned.
Add chopped, collard greens to the pan. Let these cook down. Be sure to remove stalks if you don’t want to chomp down on them. Ha! Cook the collard greens until they’ve softened. They tend to shrink down but only a little.
Add the already cooked chicken to this mix and mix up. Let it cook for a 2 minutes max. Than take this mixture out the pan.
If needed spray/pour more oil to get the pan coated. Place Crepini in the pan. Make sure the heat is low.
Put your cheese on the wrap. You can add less or more of this.
Slowly add in the collard chicken mixture and spread evenly. If you put too much in the shell it may be hard to flip.
Lay the other wrap on top. Take your spatula and press down on the Let it cook slowly.
Then take your biggest spatula and flip the entire quesadilla over.
Leave for a few more minutes or until it becomes your desired crispiness.
You can always use one shell and put half of the ingredients on one side. You’ll pull the other half over it. This is a simpler way to create the same thing.