Ingredients
- 1 cup chicken breast shredded (about 1 small breast)
- avocado oil spray
- 2 cups liquid egg whites
- 1/4 cup BBQ sauce of choice plus additional for drizzling (low-carb, if desired)
- 2/3 cup cheddar cheese grated
- 2 tablespoons cilantro chopped
Instructions
- Bring a small pot of salted water to a boil, and cook the chicken breast until no longer pink inside, about 10-15 minutes. Set aside.
- Preheat you broiler to HIGH, and adjust your oven rack to the 2nd from the top placement. Spray a baking sheet with avocado oil. Set aside.
- Spray some avocado oil in a small pan and set the heat to HIGH. Once hot, turn the heat back down to LOW and add ½ cup of egg whites to the pan. Allow it to cook until set, about 5 minutes, and then remove the "tortilla" and place it on the prepared baking sheet. Repeat with the rest of the egg whites until you have 4 tortillas.
- In a bowl, shred the chicken breast using 2 fork. Add the barbecue sauce. Mix until the chicken is well coated.
- Divide the chicken evenly between 2 tortillas. Do the same with the cheese and cilantro. Next, cover with the other 2 tortillas. Spray the tops with avocado oil spray.
- Place the pan with the quesadillas under the broiler, and cook until lightly browned and crispy, about 15 minutes.
- Let cool and DEVOUR.