Chicken and Hummus Quesadilla

Freezer friendly, perfect as a snack or a meal, this Chicken and Hummus Quesadilla makes for the perfect healthy meal.

I’m one of those people who can just eat chips and hummus endlessly. It’s so good and flavourful so I love finding different ways to incorporate it into different recipes. One of my go-to lately has been my hummus salad dressing and this chicken and hummus quesadilla!

green plate with chicken and hummus quesadillas.

Why You Should Make This Chicken and Hummus Quesadilla

Raise your hand if you always have a handful of spinach, a cooked chicken breast or two, and other odds and ends in your fridge. My hand’s definitely raised.

This chicken quesadilla recipe was pretty much developed with this in mind. This recipe is great for using up leftover ingredients and is great for changing things up mid-week if you’re someone who likes to meal prep ingredients and not full meals.

With everything already cooked, this hummus quesadilla only takes a couple minutes to put together and heat up on the stovetop.

What You’ll Need

  • tortillas: whatever type you’d like, I use plain regular tortillas. 8-inch or 10-inch tortillas work.
  • hummus: here’s how I make my own homemade hummus
  • shallots
  • spinach
  • chicken: roughly cut up some leftover chicken breasts or make some shredded chicken in the Instant Pot.
  • olive oil

How To Make These Easy Hummus Quesadillas

  • Generously spread hummus onto the tortilla.
  • On half of the tortilla, add the shallots, spinach, and chicken before folding it in half.
  • Brush oil onto a skillet on medium heat and place the quesadillas into it. Let cook for 1-2 minutes or until the bottom has browned to your liking. Lightly brush the top side of the quesadilla before flipping it over and letting it cook again for 1-2 minutes.
  • Repeat for as many quesadillas as you’d like.
  • When done, cut into three or four pieces and serve.
tortilla with hummus, spinach, shallots, and chicken.

Recipe Variations

  • Don’t have hummus? Try subbing in with white bean hummus.
  • Don’t have shallots? A small onion works too – I always have half an onion or a quarter onion hanging out in my fridge.
  • Sundried tomatoes make for a lovely addition.
  • Add a splash of lemon and some red pepper flakes to change up the flavour.
Two chicken and hummus quesadillas on a black surface.
Can these hummus chicken quesadillas be frozen?

Yes! Once the hummus quesadillas have cooled to room temperature, wrap each quesadilla individually in plastic wrap (either before or after cutting them). Place the quesadillas onto a single layer on a baking sheet and freeze until the quesadillas are firm, then into a freezer-friendly Ziploc bag or an airtight container. Freeze for up to 2-3 months.

How to cook from frozen?

Remove the plastic wrap and place the quesadilla into the microwave for 2 to 3 minutes or until heated through.

How do I store leftovers?

Leftovers should be in an airtight container and stored in the fridge for up to 3 days. To reheat, you can microwave it or place it back on a pan to heat it. However, keep in mind that if you are using leftover ingredients, the shelf-life on the ingredients is already low, so if you aren’t using fresh ingredients, you might have to eat this as soon as you can.

green plate with chicken and hummus quesadillas

Chicken and Hummus Quesadilla

Freezer friendly, perfect as a snack or a meal, this Chicken and Hummus Quesadilla makes for the perfect healthy meal.

Print
Rate

Prep Time: 10 mins

Cook Time: 6 mins

Total Time: 16 mins

Servings: 2 servings

Ingredients

  • 2 tortillas, 8″ or 10″
  • 1/4 cup hummus
  • 2 shallots, sliced
  • 2 cups spinach, chopped roughly
  • 1 cooked chicken breast, chopped or shredded
  • 2 tbsp olive oil

Instructions

  • Generously spread hummus onto the tortilla.

  • On half of the tortilla, add the shallots, spinach, and chicken before folding it in half.

  • Brush oil onto a skillet on medium heat and place the quesadillas into it. Let cook for 1-2 minutes or until the bottom has browned to your liking. Lightly brush the top side of the quesadilla before flipping it over and letting it cook again for 1-2 minutes.

  • Repeat for as many quesadillas as you’d like.

  • When done, cut into three or four pieces and serve.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition

Serving: 2servings | Calories: 432kcal | Carbohydrates: 25g | Protein: 33g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 413mg | Potassium: 587mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2813IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 4mg

Authour: Carmy

Course: Breakfast, Main Course, Snack

Cuisine: Healthy

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