Cheesy Chicken Crunchie Quesadillas

Kids Recipe Challenge winning recipe – 2nd place!
Category: School day lunch, grades 1-3

Alexandra, from Toronto, thinks this tastes great and is fun to make. 

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Serves: 1


  1. Serve quesadilla with apple slices and a glass of milk.
  2. If taking to school, place triangles and sour cream in separate containers. Use a frozen ice pack to keep cold food cold in an insulated lunch box.
  3. Put leftovers away within 2 hours or sooner if they are in a warm location.  Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated. 


Whole wheat pita

Chicken breast, cooked, chopped or shredded 

about 50 g/1.5 oz (1/2 a chicken breast)

Mild or medium salsa

2 Tbsp (30 mL)

Thin slices of part skim mozzarella or Swiss cheese 

2 slices (about 30 g)

Sour cream (optional)



  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.    
  2.  Slice open pita to create two round slices.
  3. Spread each half of the pita with salsa and top one side with cheese. Place chicken on the side with cheese and top with remaining cheese and pita round. 
  4. Place sandwich in small nonstick skillet over medium-low heat and cook turning once, for about 5 minutes or until cheese is melted.
  5. Remove to clean cutting board and cut into 4 triangles. Serve with sour cream, if desired.

Nutrition Information per serving: 

Calories: 331 kcal

Protein: 30 g

Fat: 7 g

Carbohydrate: 38 g

Fibre: 5 g

Sodium: 665 mg

Last Update – March 25, 2024

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