Whole Wheat Chapati Chicken Quesadillas

Enjoy these flavorful and satisfying quesadillas made with Soorya’s Whole Wheat Chapatis, a perfect fusion of Mexican and Indian flavors!


Soorya Whole Wheat Chapatis
250g boneless chicken breast, thinly sliced
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheese (cheddar, mozzarella, or a mix)
1/2 cup bell peppers, thinly sliced (assorted colors)
1/4 cup red onion, thinly sliced
2 tablespoons chopped fresh cilantro
Cooking oil or butter


In a bowl, whisk together olive oil, lime juice, chili powder, cumin powder, garlic powder, salt, and pepper to create the marinade for the chicken.
Add the sliced chicken to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
Heat a skillet over medium-high heat. Add a bit of oil.
Cook the marinated chicken slices until they are cooked through and nicely browned on both sides, about 3-4 minutes per side. Remove from heat and set aside.
To assemble the Quesadillas, place one Soorya Whole Wheat Chapati on a clean surface.
Sprinkle half of the shredded cheese evenly over the chapati.
Arrange half of the cooked chicken slices, sliced bell peppers, red onion, and chopped cilantro over one half of the chapati. Sprinkle the remaining shredded cheese over the fillings.
Fold the other half of the chapati over the fillings to create a half-moon shape.
Heat a skillet over medium heat. Add a small amount of oil or butter.
Carefully transfer the folded quesadilla to the skillet. Cook for about 2-3 minutes on each side, or until the cheese is melted and the chapati is crispy and golden.
Repeat the process to make the second quesadilla using the remaining chapati and ingredients.
Remove the quesadillas from the skillet and let them cool slightly before cutting them into wedges.


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