Chunky Chick'n Avocado Pesto Quesadilla

chunky chick’n avocado pesto quesadilla

yield: serves 2

chunky chick’n avocado pesto quesadilla

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Avocado Pesto

  • 1 avocado, pitted and scooped
  • 1 cup fresh basil
  • 2 cloves fresh garlic
  • 1 lemon, juice
  • 1 zest of lemon
  • to tastesalt & pepper
  • 1 tbspolive oil
  • 1 tspnutritional yeast (optional)
  • 2-3 tbspwater


  • 4 flour or brown rice tortillas
  • Avocado Pesto
  • 1 cup vegan shredded mozzarella cheese
  • 1/2 cupfinely chopped tomatoes (optional)
  • 1/2 cupgardein chick'n scallopini
  • for servingvegan sour cream

chunky chick’n avocado pesto quesadilla


Heat a vegan butter or high heat coated griddle or large pan to medium heat.

Spread avocado pesto generously on 1 side of each of the tortillas. Place 2 tortillas, pesto side up, onto pan or griddle. Depending on the size of your griddle or pan, you may have to make 1 at a time.

Spread 1/4 cup of cheese evenly, in a single layer, over the pesto. Sprinkle 1/4 cup of the tomatoes and gardein chick’n scallopini over the cheese, covering with another half cup of cheese. Top with a tortilla, pesto side down onto the cheese, pressing down to flatten. Flip after 2-3 minutes with a large spatula, making sure not to lose the filling. Using 2 spatulas is a good method!

Cook for an additional 2-3 minutes, making sure the tortilla is golden brown and crispy but not burned. remove from heat.

Repeat if needed to make a second quesadilla.

Place quesadillas on a plate and slice into triangle wedges, like a pizza. Serve with extra pesto or a dollop of vegan sour cream on each wedge and enjoy!

***This Chef Inspired recipe was created by our good friend, The Healthy Voyager!