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Listed in: Sidedishes
1 teaspoon olive oil
4 packed cups (120 g) baby arugula or spinach
2 teaspoons (10 ml) balsamic vinegar
3 tablespoons (about 1 ounce, or 28 g) chèvre (soft goat cheese)
3 tablespoons (48 g) part-skim ricotta cheese
3 tablespoons (60 g) juice-sweetened prepared cranberry sauce (such as R. W. Knudsen), divided
1 cup (225 g) shredded cooked chicken or turkey breast
Two 10-inch (25-cm) whole-grain wraps
Heat the oil in a large sauté pan over medium heat. Add the arugula, sprinkle with the vinegar, and cover for 1 minute to quickly wilt. Remove the lid and stir, cooking down until the greens are soft and the liquids have released. Transfer the cooked greens to a double-mesh sieve to drain well, pressing lightly to remove excess liquids.
In a small bowl, mix the goat cheese, ricotta cheese, and 1 tablespoon (20 g) of the cranberry sauce until well blended.
In a small bowl, mix the chicken and remaining 2 tablespoons (40 g) cranberry sauce until well mixed.
In a large sauté pan, dry toast 1 wrap over medium heat until lightly toasted. Flip and quickly spread half the cheese mixture, half the chicken, and half the drained greens over half the quesadilla. Fold the other half over the top and press to seal. Cook, flipping once, until hot throughout. Set aside in a warm toaster oven and repeat with the remaining ingredients. Cut each quesadilla into quarters and serve hot.
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