Snack & breadDinnerHigh proteinGluten-free

Waffle Iron Chicken and Cheese Rice Paper Quesadilla

Name: Waffle Iron Chicken and Cheese Rice Paper Quesadilla
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 wraps
Ingredients: 8 sheets rice paper wrappers; 250g cooked chicken breast, shredded; 100g light mozzarella or cheddar, shredded; 40g salsa; 1 egg, beaten, for egg wash

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A quesadilla built from stacked rice paper instead of a flour tortilla, pressed flat in the waffle iron so the cheese melts through the whole thing instead of just the middle. Use two sheets here since this one is meant to lie flat rather than fold.

Per serving (1 wrap)

27g

Protein

245

Calories

15g

Carbs

Fat

4 wraps15 min8 min

Ingredients

8 sheetsrice paper wrappers
9 ozcooked chicken breast, shredded
4 ozlight mozzarella or cheddar, shredded
1 ozsalsa
1egg, beaten, for egg wash

Steps

1
Dip two sheets of rice paper in warm water for 1 to 2 seconds each until pliable.
2
Lay one sheet flat, scatter a quarter of the chicken, cheese and salsa over it, then top with a second sheet, pressing gently to stick them together.
3
Repeat to make 4 quesadillas.
4
Brush both sides of each quesadilla with the beaten egg wash.
5
Preheat a waffle iron and lightly spray both plates with oil. Cook each quesadilla for 3 to 5 minutes until golden, crisp, and the cheese has melted through.
6
Cut into wedges before serving.

Try it this way

Swap the salsa for pesto and the cheddar for mozzarella for an Italian-leaning version.