Chicken Quesadilla Wedges with Salsa and Guacamole

Crispy golden quesadillas packed with tender shredded chicken and gooey melted cheese, cut into easy-to-handle wedges. Paired with bright, chunky salsa and creamy guacamole for dipping, plus crisp baby carrots and sweet apple slices on the side. This lunchbox hits every note: protein, healthy fats, crunch, and just enough fun to make midday feel like a treat. The quesadillas hold up beautifully at room temp, and everything packs neatly into compartments. Perfect for school lunches, picnics, or anyone who likes their food ready to grab and go.

By TasteBuds

Recipe details

Yield
2 people
Prep time
20 minutes
Cook time
12 minutes
Total time
25 minutes

Ingredients

  • 1½ cups shredded cooked chicken breast, shredded (rotisserie or leftover)
  • 4 medium (8-inch) flour tortillas
  • 1 cup shredded cheddar cheese, shredded
  • 1 cup shredded Monterey Jack cheese, shredded
  • 1 tbsp olive oil (for brushing the skillet)
  • 2 medium Roma tomatoes, diced
  • 2 tbsp finely diced red onion, finely diced
  • 2 tbsp chopped fresh cilantro, chopped
  • 1 tbsp lime juice, freshly squeezed (from about half a lime)
  • ¼ tsp salt (for the salsa)
  • 2 medium ripe avocados, halved and pitted
  • 1 tbsp lime juice, freshly squeezed (for the guacamole)
  • ⅛ tsp salt (for the guacamole)
  • 1 cup baby carrots
  • 1 medium apple, sliced (any crisp variety)
  • 1 tsp lemon juice (to keep apple slices from browning)

Instructions

  1. Dice 2 medium Roma tomatoes into small, even pieces.
  2. Finely dice 2 tbsp red onion.
  3. Chop 2 tbsp fresh cilantro.
  4. Squeeze 1 tbsp lime juice from about half a lime.
  5. In a small mixing bowl, combine 2 medium diced Roma tomatoes, 2 tbsp finely diced red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and ¼ tsp salt. Stir gently and set aside. The flavors will meld while you work.
  6. Halve and pit 2 medium ripe avocados, then scoop the flesh into another small bowl.
  7. Squeeze 1 tbsp lime juice for the guacamole.
  8. Mash 2 medium avocados with a fork until mostly smooth but still a little chunky. Stir in 1 tbsp lime juice and ⅛ tsp salt. Taste and adjust if needed. Set aside.
  9. Lay out 4 medium (8-inch) flour tortillas on your work surface. Sprinkle half of each tortilla evenly with a quarter of the 1 cup shredded cheddar cheese and a quarter of the 1 cup shredded Monterey Jack cheese, leaving a small border at the edge.
  10. Scatter a quarter of the 1½ cups shredded cooked chicken breast over the cheese on each tortilla half.
  11. Fold each tortilla in half to form a half-moon shape, pressing down gently so the filling holds together.
  12. Heat a large skillet or griddle over medium heat and brush lightly with 1 tbsp olive oil.
  13. Place two quesadillas in the skillet (or as many as will fit without crowding). Cook for 3 minutes on the first side, until the bottom is golden and crisp.
  14. Flip carefully with a spatula and cook for another 3 minutes, until the second side is golden and the cheese has fully melted.
  15. Transfer the cooked quesadillas to a cutting board and repeat with the remaining two, brushing the skillet with a little more oil if it looks dry.
  16. Let the quesadillas rest for 1 minute so the cheese sets slightly, then cut each one into 3 or 4 wedges.
  17. Slice 1 medium apple into thin wedges.
  18. Toss the apple slices with 1 tsp lemon juice to keep them from browning.
  19. Pack the quesadilla wedges in your lunchbox or plate. Spoon the salsa and guacamole into small airtight containers. Add 1 cup baby carrots and the lemon-tossed apple slices alongside.