Peppery Chicken Salami Wraps (Printable Version)
# What You'll Need:
→ Creamy Herb Dressing
01 -
1/2 cup unflavored Greek yogurt or sour cream
02 -
1/3 cup mayo
03 -
2 tablespoons tangy buttermilk
04 -
1 cup fresh basil leaves
05 -
1/2 cup cilantro leaves
06 -
1/4 cup snipped chives
07 -
2 teaspoons savory Worcestershire sauce
08 -
1 teaspoon powdered garlic
09 -
1 teaspoon powdered onion
10 -
1/4 teaspoon spicy cayenne
11 -
Salt to your liking
12 -
Ground pepper as needed
→ Quesadilla
13 -
4 big flour tortillas
14 -
1 1/2 cups grated gouda and/or cheddar
15 -
1-2 cups peppery arugula
16 -
1-1 1/2 cups sliced grilled chicken
17 -
1/2 cup chopped sun-dried tomatoes
18 -
1/4 cup diced pickles and/or tangy pepperoncini
19 -
6 pieces salami, cut into bits
20 -
1/2 cup sweet honey mustard
21 -
1 diced avocado
# Steps to Follow:
01 -
Throw all dressing stuff in a blender and mix till it's smooth. Give it a taste and add more salt or pepper if you want.
02 -
Take a tortilla and cover one half with cheese, then pile on arugula, chicken pieces, sun-dried tomatoes, pickles, and salami bits. Add some herb dressing and honey mustard, then sprinkle more cheese on top before folding the tortilla over.
03 -
Pour a bit of olive oil in a pan over medium heat. Pop in your quesadilla and cook about 2-3 minutes on each side until it's golden and crunchy.
04 -
Slice your hot quesadillas into triangles and serve them with chunks of avocado and extra herb dressing on the side.
# Additional Tips:
01 -
You can make your own honey mustard by mixing 1/4 cup Dijon, 1/4 cup honey, 1/3 cup mayo, 1/4 teaspoon cayenne, plus some salt and pepper.
02 -
For tasty Zesty Lemon Pepper Chicken, coat 1 pound of chicken breasts or thighs with 3 tablespoons olive oil, 1-2 tablespoons Cajun spices, and black pepper, then bake at 425°F (220°C) for 20-25 minutes. Cut or pull apart before adding to your quesadilla.