Asian Style Chicken Quesadillas

by Tikofoods
1 Serving
13 min

I've posted a similar recipe using eggs for breakfast, but this time around we'll be using shredded chicken. I know I'm not the only one who buys a whole roast chicken and is left with meat to use up before using the bones for broth.

This meal is so quick and was super satisfying - it also helped me use up that remaining chicken! All you need is some cooked chicken, rice paper, spices, and sauces of choice. Fry it up in a pan and there you have it!

For more creative ways to use up those leftovers, follow me here and on my Instagram @tikofoods.

Asian Style Chicken Quesadillas
Recipe details
  • 1  Serving
  • Prep time: 5 Minutes Cook time: 8 Minutes Total time: 13 min
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  • 1/2 cup shredded chicken
  • 1 tsp chinese 5 spice or seasoning of choice
  • 1 tbsp tamari or soy sauce
  • 2 rice paper sheets
  • scallions to garnish
  • sriracha & kewpie mayo to garnish (or other sauce of choice)
  • olive oil to cook with

Heat oil in a pan then add the chicken, soy sauce, and seasoning until heated through
Remove the chicken then add a drizzle of olive oil and the sheet of rice paper
Add the chicken to the rice paper and cook until the paper softens then fold it in half, cooking each side until crisp
Repeat with the other sheet of rice paper then put on a plate
Add sriracha, mayo, and scallions
Cut into triangles & enjoy!