Swap your flour tortilla for a Flatout wrap the next time you make a quesadilla to decrease the carbs and calories and increase the taste. These Indian-inspired bites are a perfect lunch or dinner and even a crowd-pleasing appetizer.
Tandoori Turkey Quesadilla
- 2 Flatout flatbread, Light Original
- 5 sprays non-stick cooking spray
- 1/2 cup yellow onion, finely chopped
- 1 clove garlic, minced
- 1 cup cooked lentils
- 1/2 teaspoon tandoori spices
- 8 ounces cooked skinless turkey breast, shredded
- 1/4 cup reduced fat, part skim shredded mozzarella cheese
- 2 mint leaves, finely minced
- 1/3 cup fat-free plain yogurt
- 1-2 lemon wedges
In a non-stick pan treated with 3 sprays of cooking spray, sauté the onions until soft and beginning to caramelize, about ten minutes. Add 2 sprays of cooking spray and some water to the pan, if needed, along the way. Add the garlic and continue to cook for 2-3 minutes. Add the lentils and stir to combine, adding a bit of water if necessary, so the mixture is moist but not soupy. Meanwhile, add the tandoori spices to a bowl and toss the shredded turkey in the blend until coated.
In a small bowl, combine the mint, lemon juice, and yogurt. To build the quesadilla, spoon half of the lentils on one side of the flatbread, then top with half of the turkey and half of the shredded cheese. Repeat with the second flatbread. Fold in half and cook in a non-stick pan treated with cooking spray, flipping once, until both sides are crispy. Serve immediately with the yogurt dipping sauce.