This chicken quesadilla with vegetables is crispy, cheesy, and ready in under 20 minutes — everything you want from an easy weeknight dinner. Juicy seasoned chicken, sweet bell peppers, and melty mozzarella are tucked into golden lavash flatbread, all in one skillet. If you love lavash dinners, don’t miss our Omelette Lavash with Cheese and Tomatoes and Crispy Lavash Pies with Chicken and Cheese.
Ingredients
- 30 g (1 oz) lavash flatbread
- 180 g (6.3 oz) chicken fillet
- 100 g (3.5 oz) tomatoes, diced
- 60 g (2 oz) bell pepper, diced
- 120 g (4.2 oz) mozzarella, grated
- Spices to taste (paprika, garlic, oregano)
Instructions
- Cut two circles from the lavash using a plate or bowl as a template.
- Dice the tomato and bell pepper. Cut the chicken fillet into small cubes.
- Sear the chicken in a skillet over medium-high heat, then add the vegetables and spices and cook until softened.
- Place one lavash circle in a dry skillet. Layer with half the mozzarella, the chicken-vegetable mixture, and the remaining cheese, then top with the second lavash circle.
- Toast until golden and crisp, flipping once, until the cheese is melted and the outside is crunchy.
Tips
- Grate the mozzarella fresh if you can — it melts more smoothly than pre-shredded.
- Keep the heat at medium so the lavash crisps without burning before the cheese melts.
- Serve with salsa, sour cream, or guacamole for dipping. For more one-skillet ideas, browse Simply Recipes.
Nutrition (per 100 g): 231.4 kcal, protein 14.5 g, fat 11.6 g, carbs 13.3 g.