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Mini chicken quesadilla lunch box with cheesy chicken quesadilla wedges, fruit, cucumber, crackers and salsa.

Mini Chicken Quesadilla Lunch Box

Easy Mini Chicken Quesadilla Lunch Box with seasoned chicken, melted cheese, fresh fruit, vegetables, and a simple dipping sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 lunch boxes
Course: Lunch
Cuisine: Mexican-Inspired
Ingredients Method

Ingredients
  

  • For the Mini Chicken Quesadillas:
  • 8 small flour tortillas
  • 2 cups cooked chicken finely chopped
  • 2 cups shredded cheddar Monterey Jack, or Colby Jack cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Pinch of salt
  • 1 tablespoon olive oil or butter divided
  • Optional Lunch Box Sides:
  • Fresh strawberries
  • Seedless grapes
  • Cucumber slices
  • Crackers
  • Mild salsa
  • Sour cream

Method
 

  1. Place the cooked chicken in a bowl and mix with the garlic powder, paprika, and a small pinch of salt.
  2. Place one small flour tortilla flat on a clean surface.
  3. Sprinkle shredded cheese over one half of the tortilla.
  4. Add a small amount of seasoned chicken.
  5. Sprinkle additional cheese over the chicken.
  6. Fold the tortilla in half.
  7. Repeat with the remaining tortillas.
  8. Heat a large nonstick skillet over medium heat and add a small amount of olive oil or butter.
  9. Cook 1–2 quesadillas at a time for 2–3 minutes on the first side.
  10. Flip and cook for approximately 2 minutes more, until lightly golden and the cheese is melted.
  11. Transfer the cooked quesadillas to a cutting board and cool for 5 minutes.
  12. Cut each quesadilla into 2–3 small wedges.
  13. Divide the quesadilla wedges between four lunch boxes.
  14. Add preferred fruit, vegetables, crackers, and a small separate portion of salsa or sour cream.
  15. Keep refrigerated until packing.
  16. Use an insulated lunch bag with a frozen ice pack when refrigeration is unavailable.