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Updated September 18, 2014
cup reduced-fat Monterey Jack cheese
cup cooked rotisserie-seasoned chicken breast, sliced
tablespoons prepared Thai Peanut Satay sauce
cup red peppers, sliced
tablespoons green onions
Heat a skillet over medium-low heat.
Place two tortillas on a clean workspace. Top one tortilla with Monterey Jack cheese, sliced chicken, peanut satay sauce, sliced red peppers, and green onions. Place the second tortilla on top of the ingredients. Spray top of the tortilla lightly with nonstick olive oil cooking spray.
Transfer quesadilla (sprayed side down) into preheated skillet. Cook for 1-3 minutes, or until golden brown. Spray top tortilla, then flip in skillet. Cook until golden brown.
- Make this breakfast even snappier by microwaving your quesadilla until the cheese is melted.
10 Quick Breakfast Wraps Ready to Go in 15 Minutes or Less
Quick breakfast wraps can quite literally save the day on hectic mornings when you&aposre trying to get everyone out the door on time with something healthy in hand. Tuck a breakfast wrap in a purse, bag, or school backpack, and you won&apost have to worry about grumbling bellies (or grumbling kids) 10 minutes after they get to where they&aposre going.
Whether you eat your breakfast wrap on the bus, in the car, or have the luxury of popping a premade wrap in the microwave when you get to your destination, you&aposre likely to find something on this list of 10 fast breakfast wraps that&aposs a quick, portable, and delicious way to get your day started.
Why Wraps Rule for Busy Mornings
Wraps are inherently tidy. Pack and wrap them right, and they&aposll easily hold a handful of ingredients for out-of-hand eating. They&aposre also endlessly customizable, letting you choose whether to go savory or sweet with your on-the-go breakfast.
Still, the best breakfast wrap is one that holds together while in transit. So here are a few tips for wrapping and packing your breakfast so you don&apost show up at your destination wearing your breakfast on your shirt.
- Cold wraps are likely to crack. A warm wrap is more pliable. Before loading up your ingredients, throw each wrap in a medium-hot skillet. Flip it when one side gets warm (about 30-45 seconds), and pull it off before it starts to get crispy. No time for stovetop cooking? Cover your wrap with a damp kitchen towel and microwave it for 30-60 seconds.
- Seal in your ingredients. If you have the time, frying your wrap in a nice hot skillet lightly coated with oil or butter will help seal up its edges, keeping all of your ingredients snugly inside. Fold or roll your wrap up first, then brown it on all sides, paying special attention to the wrap&aposs seams. (Note: cheese always helps.)
- Freeze first if you can heat later. Prepping and freezing breakfast wraps works best for ingredients like pre-cooked eggs, meats, and cheese, as long as you have access to a microwave or a toaster oven for a quick reheat. Top your sizzling breakfast wrap with a serving of fresh veggies or salsa, and you&aposll be the envy of the office.
- No microwave? No problem. There are plenty of fruit-based recipes for quick breakfast wraps so delicious they could almost be desserts.
10 Quick Breakfast Wraps
These delicious breakfast tacos are best prepared and eaten fresh from the skillet with warmed tortillas𠅋ut they&aposre also a quick, easy, and portable option that&aposs ready in 15 minutes, tops. If you&aposre going to eat them on the go, try wrapping them into burritos with foil around the bottom to prevent leakage. Mexican breakfast to go, coming right up!
These simple wraps come together in 10 minutes, and are a kid-friendly option for breakfast. If you need to recruit some helping hands (or maybe just comic relief), recipe originator Mohawkmae has you covered: "Even kids as young as a year old can help make these!"
This wrap features fresh fruit and granola, but is totally portable and doesn&apost leave behind any dirty dishes or gross plastic silverware to clean up later. If, like Allrecipes home cook Inque, you&aposre iffy on the taste of cottage cheese, just substitute vanilla Greek yogurt. (But maybe give the recipe a try as-is first, as Inque did in the end, noting, "It was so tasty! Perfect for an easy breakfast!")
Reviewer soupisgoodfood33 found this recipe to be a real crowd-pleaser for the young kids in her house: "My kids loved these. Definitely a keeper for the waiting-on-the-school-bus crowd."
The quickest quick breakfast of them all, coming in hot! If you&aposre truly crunched for time, you really can&apost beat a two-minute quesadilla that just needs a quick zap in the microwave.
But if you feel like dressing things up a bit, take a cue from recipe reviewer gstadig, who mixes this one up with some greens and a little help from big George, saying, "I make these all the time and add spinach𠅋ut I use my George Foreman Grill." Or take a hint from Fearling, who likes to made quesadillas in a frying pan with a little butter or oil to help brown them up.
No matter which way you cook them, quesadillas are always a great vehicle for leftover chicken that&aposs been thinly sliced or shredded. Top with salsa or serve it on the side for dipping.
This recipe is basically like having bacon and eggs for breakfast, which most people love𠅎xcept you don&apost have to drive with a plate and fork in your lap. (Which is a definite plus.) Instead, tuck your breakfast staples into a warmed tortilla, wrap it up, and hit the road.
Allrecipes reviewer Juanita c doesn&apost beat around the bush when it comes to this simple but awesome portable breakfast solution, saying, "I love it so much!"
This whole-wheat wrap packs in real foods like spinach, sun-dried tomatoes, and eggs—so it&aposs already healthier than the processed option you might grab from the gas station. But Allrecipes developer MBTX4 has a few additional tips to make it even healthier: "This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want, and try tomato- and basil-flavored feta cheese. To make it healthier, use just egg whites and low-fat feta cheese." And if you don&apost have sun-dried tomatoes, you can substitute chopped fresh tomatoes, the way Diana Mc did.
Okay, it might seem weird to roll slices of kiwi into a wrap with peanut butter and cream cheese, but this is a terrific on-the-go breakfast for kids who like something sweet in the morning, or someone who prefers a less-traditional breakfast. Road trips are brightened by recipes like this, as kiwis add an exotic touch to an otherwise highly portable, functional breakfast. (Bonus: You can serve these for lunch, too!)
Those who don&apost do ham can substitute broccoli, and those who just want to have it all can use both in this easy frittata wrap. Allrecipes Allstar Buckwheat Queen saves time by skipping the stovetop cooking step and putting her egg mixture straight into an oven-safe pan to cook like a regular frittata. Prepping the ham, cheese and/or broccoli the night before will make this come together in less than 15 minutes in the morning—so take advantage of the fact that the kiddos simply must watch Lego Movie before bed for the 147th time this year and get a jump on your morning.
Don&apost try to make and freeze this wrap to save yourself time, as the bananas won&apost hold up well in the freezer. (They&aposll also take all of the "crunch" out of these Crunchy Brunch Wraps as they thaw.) But that&aposs totally fine, because this recipe is so quick and easy to make. The PB-and banana combo is a perennial favorite with kids, but recipe creator Amanda531 has made these for a variety of events, saying, "I&aposve taken these as hand-held breakfast foods for my staff and volunteers at events, as well as taken them to a bridal party brunch. They worked out great as we all got our hair and makeup done." How&aposs that for a hard-working breakfast wrap?
Last but not least, here&aposs a versatile classic that&aposs ready in seven minutes. This egg-and-potato pita is like a blank canvas for your favorite herbs and spices. Add hot sauce, cheese, bacon, sausage, chives, or all of the above. Chairman James tops his with chunky salsa, and we would too!
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Come a Sunday afternoon I often roast a nice big whole chicken that I can pull apart and use throughout the week for lunches and evening meals. It’s a great way to make sure you have fresh ingredients at hand and keep the cost down at the same time. As a result, I’m always looking for new ways to use up said chicken (as you will see by my last Lebanese Salad recipe).
Being a huge fun of pulled pork, I decided that I would give the whole pulled chicken a whirl but by speeding up the process a little. As a result I made a lovely and tasty chipotle BBQ sauce, poured it over the cooked chicken and voila!! The BBQ chicken in this form could be used in so many different ways (in a burger, a thin, with rice, with sweet potato or BNS fries…..) but I decided to try something new.
The result was delicious. My Other Half declared it was in his top 5 of all my recipes (a seal of approval if I ever heard one!). It is bursting with flavour and really quick and easy to make.
You can play around with the points on this one depending on how you like it.
If you have a traditional quesadilla it will be closed (i.e wrap on the bottom and on top). This works out at 9sp per person. If you have an open one its 7sp per person (skip the top wrap).
I had it closed so the cheese would be nice and melty and served it with a side salad, a dollop of half fat sour cream and a dollop of guacamole. It might look small on the plate but it was so filling and satisfying, it will definitely becoming a regular in the Skinny Kitchen household!
This sauce serves 4. You will only need half a portion for the recipe below. The sauce is only 2sp per portion when split between four so you could use the rest as a dipping sauce if it took your fancy (I did!) If you do do this and split it between only 2 people, the sauce will be 4sp per person.
100g reduced sugar and salt ketchup
2 cloves of garlic, peeled and crushed
2 tbsp Worcestershire sauce
1 tbsp white wine vinegar
1/2 tsp smoked paprika and cumin
¼ tsp mustard powder and salt
Few drops of tabasco or a pinch of chilli powder (if you like it spicy)
Pop all the ingredients in a pan with around 50-100ml of water and bring to a simmer. Turn the heat down and cook for a few minutes, then turn off the heat and let cool down.
Serves 2 – 9sp per person including BBQ sauce
2 x Weight Watchers Tortillas
100g roast chicken, cooked and shredded, light meat
½ portion of bbq sauce (recipe above)
60g half fat cheese, grated
Handful of fresh coriander shredded
Serving Suggestions (don’t forget to add the extra points)
Dollop of half fat sour cream and guacamole
Sweet potato or BNS Wedges or Spicy Rice
Take a large bowl pop the cooked chicken in and add half the BBQ sauce. Coat well and pop to one side.
Make sure all your other ingredients are prepared as once you start cooking its very quick! Pop your side salad on your plate, roast any wedges if you are having them (or cook your rice).
To construct the quesadilla, take a large frying pan, spray with 1 kal and warm on a medium-high heat for a few minutes. Pop the first tortilla on the bottom, top with the salsa. Then add the BBQ chicken distributing evenly. Scatter on the spring onions and coriander, top with the cheese and give a squeeze of lime. Finish by popping the other tortilla on top. Cook for 2-3 minutes until the tortilla has start to colour nicely and then CAREFULLY turn the quesadilla and cook the other side (I had to take it out of the pan using a plate, flip it and then put it back in). Cook for another 2-3 minutes and then remove from pan onto a chopping board. Chop into quarters and serve with the accompaniments of your choice!
If you decide to do an ‘open’ quesadilla, fry for 2-3 minutes on the first side and then pop under a hot grill to make sure the cheese is nice and melty.
The cheese sauce recipe is actually linked in the list of ingredients. Here is the recipe: Ingredients Checklist
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
¾ teaspoon salt
Melt butter in a heavy saucepan over medium-low heat whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.
Haven’t made it yet but wondering where I can get the cheese sauce receipt since don’t have a book with page 84. Saw all this on line.
Was a HUGE hit with everyone! SO nice to make something other than a traditional egg casserole. Added a can of Rotel to the egg mixture as previously suggested and served guac, halved grape tomatoes, sour cream and peach salsa alongside. Thank you for this awesome recipe!
Made as directed first time - I have now made one small revision - I use a can of Rotel tomatoes with chiles drained in place of the chiles - adds some color and another layer of flavor. I use veggie sausage as we do not eat pork. If my husband ate any meat, I would use turkey sausage. You can cut the recipe in half if you are serving a smaller group - I cut it in half and we eat leftovers the next morning. It's so nice to have this for family get togethers because it means more time to visit instead of being in the kitchen. It's a keeper, everyone loves it. Also makes a nice dish to take to a friend.
I prepared this recipe for my first-time in-laws for Christmas breakfast the only change being the addition of fresh hot peppers and pre-cooked ham to save time as far as I'm concerned, it's a no-fail hit! Calories don't count on Christmas after all ) The sauce is divine!
I made these for Christmas breakfast and the result was excellent. Nice change from the bread and egg casserole. I made them Christmas morning - should have done them ahead. Next time!
How is it Southern Living's fault that you didn't cut out the cheese sauce recipe? If anyone is inept it would be you.
I made this for New Years Day breakfast and it was a huge hit. It fed 6 adults and 1 delighted kid with one enchilada leftover -- I ate that one the next day and it might have been even better. I replaced the sausage with 1 lb of canned black beans (drained & rinsed) and it was awesome. I made it the night before (including pouring the sauce over & sprinkling the cheese) so I didn't have to do anything in the morning but throw it in the oven, which worked perfectly. The flour tortillas did not go soggy or fall apart. I agree with other reviews that 1/2 an enchilada is a reasonable serving for a moderate eater. I served it with salsa, avocado slices, sour cream and hot sauce -- all on the side so folks could top their own. I'm making it again tonight to take on a girls' weekend so I can serve a hot breakfast without cooking. Highly recommend!
Why don't you write your own cookbook? One serving is less than two eggs, not 14. Duh! The recipe is delicious as written. Bet yours tastes like crap!
This recipe is very tasty, but (like the other reviews said) it's also very fattening, esp. the 14 eggs! I made several changes (hence the 3 stars): 1 8-svg carton of egg beaters for the 14 eggs enchilada sauce for the cheese sauce increased cheese to 5.5 oz. I LOVE cheese, but I feel that cheese sauce would have sent me over the edge. During the assembly process, I added halved grape tomatoes & cheese. Calculating all the calories for the modifications: 327-337 calories per enchilada.
I make this a couple of times a year at the holidays or for work. This is the best tasting breakfast casserole I have ever eaten. It is time consuming in some respects but it is well worth the time for the product. This is one of the only recipes I have not and will not modified in some way. It is perfect as is. You won't regret making it.
Wonderful! Loved this recipe.
This is definitely a once-in-a-while-when-calories-do-not-count meals. It is amazing and very fattening! I followed the recipe almost exaclty, but my DH used some of the eggs prior to me cooking this, so I had to sub 6 eggs with egg beaters. It still turned out great. I also stuffed in 3 or 4 more enchiladas in the pan because I think I understuffed some of them. They are akin to McDonald's breakfast burritos-- but 50x's better and fresher. I love the chiles added to the cheese sauce. I would make again for a holiday breakfast since it is decadent and does feed a crowd. I served it with the recommended halved grape tomatoes, cilantro, and sliced green onions. Next time I would maybe opt for lower fat everything-- cheese, sausage, use egg beaters, etc.-- so I can make it more often!
This is a good recipe. it just needs more "stuff" to make it something special. Added sliced grape tomatoes and olives to the inside as well as more green onion and cilantro. Layered it like a 1 layer lasagna with tortillas on the top and bottom, then put some of the melted cheese and veggies and a hand full of the meat on top to make it look "pretty". As far as the melted cheese goes. next time I'll just sprinkle shredded cheese on it and toss the green chilies over it and then let the oven do the melting. It was just extra hassle. Also, cook the meat, add the veggies, and add the eggs.. cooking it all seperate just makes it more time consuming. Salsa would be good on top, but we didn't have any. We'll make it again, but it will be quicker and more to our liking. :)
The Best Shrimp Quesadillas
A tasty mixture of spicy shrimp, sautéed onions & bell peppers, garlic, and melted cheese crisped in a tortilla. These quesadillas are simple and a delicious way to enjoy shrimp!
Calling all shrimp lovers! These DELICIOUS shrimp quesadillas are a must try. We&rsquove made them countless time and will continue to make them forever. They&rsquore super quick and easy to make, packed with flavor and highlight shrimp in a festive and spicy way.
It&rsquos all made in one pan in under 20 minutes tops. First the onions, bell peppers, and garlic are sauteed for a just a minute. Next, the shrimp and seasoning is added and cooked for just another minute or two (side note, shrimp cooks in literally minutes, which is why I LOVE cooking it).
Now, all that&rsquos left is to add some shrimp mixture in a tortilla, top with cheese, and toast until crispy. The outcome is crispy quesadillas filled with cheesy shrimp and a mouth-watering flavor combo that is out of this world!
Serve the quesadillas with sour-cream, your favorite salsa or guacamole. I served them with my cilantro sour-cream sauce. They store very well in the fridge and can be re-heated in a pan to melt the cheese and crisp the tortilla.
Skinny Thai Breakfast Quesadilla - Recipes
Where all your savory breakfast dreams come true.
1 tortilla (I used Siete Foods almond flour tortilla)
1 handful baby spinach or kale
1/4 bell pepper chopped, any color
1/4 cup shredded sharp cheddar cheese (or try pepper jack!)
Heat small skillet over medium-low heat. Spray with olive oil or avocado oil spray. Whisk eggs in small bowl.
Preheat a panini maker/grill (or just use a skillet).
Sauté peppers in skillet until soft. Add spinach or kale and cook until wilted.
Add eggs to veggies and stir frequently with a spatula until all scrambled and cooked through.
Take your tortilla, and sprinkle on half the cheese on half of the tortilla. Put the eggs on top of the cheese and sprinkle with the remaining cheese. Fold tortilla in half over the eggs and either put it in a panini grill or cook in the skillet like a regular quesadilla.
Quesadilla Cobb Salad
Quesadilla Cobb Salad is a lovely Weight Watchers- friendly salad recipe. Watch the short video showing you how to make this recipe, then scroll to the bottom of this post to print out the complete recipe so you can make it at home.
It’s time to lighten things up around here. That means getting rid of those extra, unwanted winter pounds that crept on during the endlessly snowy winter we had in my part of the world. Perhaps you have some bulges you’d like to smooth out too? Summer will be coming, so more Weight Watchers- friendly recipes and lighter food products in general are going to help make that happen.
I chose to use the Flatout Flatbread Light for today’s salad recipe. I tend to watch my carbs, so I was happy to find that this variety has half the carbs than the original.
Since spring is best known for cleaning out anything and everything, it’s time to clean out the fridge and use those leftovers to make a lightened-up Quesadilla Cobb Salad. You’ll need chopped lettuce, tomato, avocado, chopped chicken, one slice of bacon and a hard boiled egg. For the quesadilla part of the salad, you’ll need Flatout Light and a bit of reduced-fat shredded cheese.
The salad itself is quite hearty with plenty of protein and veggies to keep you feeling full.
The Flatout quesadilla bites add a small measure of indulgence, acting as cheesy “croutons” to an already substantial and satisfying salad.
The dressing is a very simple homemade strawberry- balsamic vinaigrette. The WW Points for this meal are included at the top of this post. I eat salad almost every day for lunch, and this is one of my new, lighter go-to meals.
This particular combination of cheese, chicken, and vegetables makes my family happy, but quesadillas are a very wonderful springboard for all kind of ingredient combinations, so you should absolutely feel free to use what you like, and what’s in your fridge. It’s a very flexible chicken quesadilla recipe, as are really all quesadilla recipes.
If you have leftover simply cooked chicken, use it here. You can use cooked dark meat or chicken breasts, whatever you prefer, whatever you have. If not, this is what rotisserie chickens were made for.
The olives are optional, but my kids love them. Use whatever mushrooms you like, from easy to find inexpensive button or cremini mushrooms to any wild mushrooms you feel like including. And if mushrooms are not your family’s thing, leave those out, and then you have a chicken and spinach quesadilla (or leave out the spinach – and then you get chicken and mushroom quesadillas.
Or leave out the chicken, and voila, vegetarian mushroom and spinach quesadillas). Cheese-wise you can use all Monterey Jack or all cheddar, but I love the combo.
Bump up the volume of the other ingredients if you take one out. These make fat, slightly overstuffed, cheesy quesadillas, which are so much more soul-satisfying than flat under-filled ones. I’d much rather have two wedges of slightly overstuffed quesadillas than four wedges of skinny quesadillas any day. If you prefer differently, use more tortillas, and fill them with less stuff.
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How to Make This Recipe
Start by adding browned ground beef to a bowl with ketchup and mustard. I like using a 2:1 ratio of ketchup to mustard but it’s totally up to you. One thing I will say is that you want the mixture to be more on the saucy vs dry side.
Mini Bacon Cheeseburger Quinoa Bites
Heat a flat skillet or griddle over medium heat then spray with nonstick spray. Place a tortilla down (I like Mission gluten free tortillas,) then add a thin layer of shredded cheddar cheese, followed by the ground beef mixture.
Next add your favorite toppings. I went with lots of diced white onion and pickles.
Lastly, add another thin layer of shredded cheddar cheese and top with another tortilla.
Cook until both sides are crisp then slide onto a cutting board, wait five minutes, and slice. Mix up the ingredients for the Special Sauce (recipe below) then DEVOUR. I hope you love this mouthwatering classic cheeseburger with a twist! Enjoy!