Chicken and Butternut Squash Quesadilla

Chicken Squash Quesadilla


  • 2 Joseph’s Lavash, cut in half
  • Coconut or olive oil spray
  • 1 cooked chicken breast, diced
  • 1 cup butternut squash, cooked and diced
  • ½ cup black beans, drained
  • ½ cup canned tomatoes with diced green chilies, drained
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • Salt & pepper to taste
  • 1 cup reduced-fat cheddar or Monterrey Jack cheese, shredded


  • In a large bowl, combine ingredients from chicken through salt and pepper.
  • Heat a large pan or griddle, and spray with non-stick coconut or olive oil spray.
  • Heat half of the lavash, add ¼ cup of cheese, the squash/chicken mixture and another ¼ cup of cheese and the other half of the lavash bread on top.
  • Heat for 2 to 3 minutes and flip.
  • Cook an additional 2 to 3 minutes until lavash is toasty brown.
  • Repeat for the other quesadilla.
  • Serve warm!

Notes and Tips

In the produce section, you can sometimes find chopped butternut squash. Just microwave in the bag, and voila!

Need something more? Add a dip! Serve with a side of fresh salsa or guacamole.