- flour tortillas x 10
- 1 cup of your favorite barbecue sauce
- 4 to 5 lb whole roasting chicken, seasoned, cooked and shredded
- 1/2 to 1 lb bacon, cooked
- 2 cups grated cheddar cheese
- 3 avocados, diced
- 1/2 cup cherry tomatoes, diced (optional)
- 2 green onions, diced (optional)
Cook whole chicken in the slow cooker, oven, or instant pot. Season with your favorite seasoning prior to cooking. Once cooked, shred the chicken into bite size pieces. Drain the broth and save chicken broth for other uses (soup, rice, etc.)
Use scissors to cut raw bacon before cooking it. Cook in fry pan. Allow to cool for a few minutes and transfer to a plate lined with paper towel. Drain bacon grease to a mug for future use (to replace vegetable oils).
Grate cheese and cut up tomatoes and green onions. Preheat oven to 350F.
Start with flour tortilla and spread barbecue sauce over half of one side of the wrap. Add chicken, bacon, avocado, green onion, and tomatoes. Sprinkle grated cheese over the toppings. Fold the other half of the tortilla over the toppings. Place on a baking sheet.
Bake in the oven until the cheese is melted and bubbly. Serve with salsa.
Makes 6 to 8 quesadillas. You will have leftover chicken for another meal.
Check out the Buffalo Chicken Dip recipe for a way to use up your leftover chicken.