I like Rachael Ray. I know I'm in the minority in most cooking circles, but I like her ideas. I don't like watching her on TV (her abundance of enthusiasm is sometimes like nails on a chalkboard to me) but I love her magazine! I found this idea in there, but I can't even credit her with the idea since it was a recipe submitted a the reader (Sarah Ellis of Columbus, OH...good job!). I tweaked it slightly (the original recipe called for black beans, but it seemed a waste to open a can for just me since my husband doesn't like them....but you should toss them in if you like them).
1 large chicken breast (about 5-6 ounces)
1 teaspoon Southwestern seasoning (like Emeril's)
non-stick cooking spray
1 sweet potato, peeled and cubed
4 whole-wheat, low carb wraps (like Cedar's)
1 cup fat-free shredded cheddar cheese
Rub seasoning into chicken. Spray a skillet with cooking spray place over medium heat. Cook chicken until brown and cooked through. Remove from heat and set aside to cool. Chop cooled chicken into small pieces.
In a pot of boiling water, cook the sweet potato until soft, about 10 minutes. Drain, return to the pot, and mash. Spread the potato mash over 2 wraps. Top each with half the chicken, half the cheese and a second wrap.
Heat a skillet over a high heat (or a panini press or Foreman grill). Cook each quesadilla until cheese is melted, about 4 minutes. Serve with salsa.
Yields 2 servings.
WW info: (if using the wraps described above) core - 2 points flex - 7 points