20 minute satay chicken quesadillas

Here’s a fantastic lunch or dinner option that is fast and PACKED with flavour.

Satay sauce when homemade can be full of healthy ingredients like spices, peanut butter and coconut milk. It’s a great way to give yourself a boost of energy when you’re following the 28 Day Weight Loss Challenge.

This recipe comes from 28 Day Weight Loss Challenge member Cassie Wight.

Cassie says ‘These Satay Chickens Quesadillas are not only filling and full of flavour but they only take only 20 minutes to make. A perfect mid-week dinner for the whole family.’

If you love satay, check out the recipes on the 28 Day Weight Loss Challenge. There’s great ones like Satay Chicken with Noodles, Satay Pizza, as well as Satay Vegetables and Quinoa.

Print Recipe

20 Minute Satay Chicken Quesadillas

Votes: 30
Rating: 2.8
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Rate this recipe!

Course

Main Dish

Cuisine

Mexican

Servings

Ingredients

Satay sauce

• 2 tbsp natural peanut butter 100% nuts
• 1/2 cup water
• 1/4 cup light coconut milk
• 1/4 red onion finely diced
• 1/4 tsp cumin
• 1/4 tsp chilli paste
• 1 tsp olive oil

Quesadilla

• 400 grams chicken breast sliced into strips
• 1 cup spinach
• 1 capsicum sliced
• 2 tsp olive oil
• 4 wholemeal wraps
• 1/4 cup grated Parmesan cheese

Course Main Dish Cuisine Mexican Servings Ingredients Satay sauce 2 tbsp natural peanut butter 100% nuts 1/2 cup water 1/4 cup light coconut milk 1/4 red onion finely diced 1/4 tsp cumin 1/4 tsp chilli paste 1 tsp olive oil Quesadilla 400 grams chicken breast sliced into strips 1 cup spinach 1 capsicum sliced 2 tsp olive oil 4 wholemeal wraps 1/4 cup grated Parmesan cheese

Votes: 30 Rating: 2.8 You: Rate this recipe!

Instructions

Satay sauce

1. In a small saucepan, heat 1 tsp olive oil on medium heat, add onions and sauté until soft.
2. Add remaining satay ingredients.
3. Simmer on low heat, stirring continuously for 1 minute.
4. Set aside.

Quesadillas

1. Heat the olive oil in a fry pan on high heat.
2. Place chicken strips into pan, and cook on both sides until cooked through.
3. Roughly chop the cooked chicken strips.
4. Spread 1 tbsp of the satay sauce onto the base of each wrap.
5. Place chopped chicken, capsicum, Parmesan cheese, spinach and spring onions on one half of the wraps.
6. Fold wraps in half and toast in a sandwich press. If you don’t have one, cook them one at a time in a frying pan with a heavy pan placed on top to help them crisp up.
7. Once toasted, cut into slices and enjoy.

Recipe Notes

Makes 4 serves at 420 calories per serve.

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