Spinach and Feta Quesadillas with Chicken & Sun-Dried Tomatoes – 20-Minute Mediterranean-Inspired Delight

🎉 Introduction

Craving a quick yet elevated lunch or dinner that brings the taste of the Mediterranean right to your kitchen? These Spinach and Feta Quesadillas are a flavor-packed solution! Loaded with juicy cooked chicken, creamy feta, vibrant spinach, and zesty sun-dried tomatoes, they offer the perfect balance of protein, greens, and tang. All folded into a crispy golden tortilla — this meal is ready in just 20 minutes!

Perfect for busy weekdays, light dinners, or party appetizers, these quesadillas are versatile, wholesome, and irresistibly cheesy.

🧰 Equipment Needed

• Non-stick skillet or griddle
• Cutting board and knife
• Mixing bowl
• Spatula or tongs
• Measuring cups/spoons
• Optional: Cheese grater (if needed)

🛒 Ingredients

Main Ingredients:

• 4 medium tortillas (flour or whole wheat)
• 1/2 cup cooked chicken, shredded or chopped
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup black olives, sliced
• 2 tbsp olive oil or butter, for cooking

👩‍🍳 Directions

Step 1: Prepare the Filling

1. In a bowl, mix the cooked chicken, feta cheese, sun-dried tomatoes, black olives, and chopped spinach.
2. Stir well to evenly combine all ingredients. Set aside.

Step 2: Assemble the Quesadillas

1. Lay out the tortillas on a flat surface.
2. Spread ¼ of the filling mixture over one half of each tortilla.
3. Fold the tortilla in half to enclose the filling like a half-moon.

Step 3: Cook to Crispy Perfection

1. Heat ½ tbsp olive oil or butter in a non-stick skillet over medium heat.
2. Place a folded quesadilla in the skillet and cook for 2–3 minutes per side, pressing lightly with a spatula, until golden and crispy.
3. Repeat with remaining quesadillas, adding more oil or butter as needed.

Step 4: Serve Hot

• Cut each quesadilla into halves or wedges.
• Serve with optional dips like tzatziki, hummus, or a drizzle of balsamic glaze.

🍽️ Servings & Timing

• Servings: 4 quesadillas (1 per person)
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

🧊 Storage & Reheating

Refrigerator:

• Store leftovers in an airtight container for up to 3 days.

Freezer:

• Freeze cooled quesadillas wrapped in foil or parchment, then in a zip bag. Lasts up to 2 months.

Reheating:

• Skillet: Reheat over low heat until warm and crispy.
• Oven: 350°F for 10 minutes.
• Microwave: Quick option, but will lose crispness.

🥄 Variations

• Vegetarian: Omit the chicken and add more spinach, or sautéed mushrooms.
• Spicy Twist: Add red pepper flakes or sliced jalapeños.
• Extra Cheesy: Mix in mozzarella or cheddar with the feta.
• Pesto Drizzle: Add a thin layer of pesto inside before folding for bold flavor.
• Gluten-Free: Use gluten-free tortillas.
• Greek-Inspired: Add fresh chopped cucumber and drizzle with tzatziki after cooking.
• Low-Carb: Use low-carb or almond flour wraps.
• Brunch Style: Add scrambled egg and enjoy for breakfast.
• Grilled Option: Grill on an outdoor grill for added smokiness.
• Vegan Version: Use plant-based chicken and vegan feta.

❓ 10 FAQs

1. Can I use rotisserie chicken?
Absolutely! Shred and mix it in — it’s a great time-saver.

2. Can I make these dairy-free?
Yes, use a dairy-free feta alternative or skip the cheese entirely.

3. Are these freezer-friendly?
Very much so. Wrap tightly and freeze — reheat straight from frozen in a pan or oven.

4. Can I add more veggies?
Yes! Try bell peppers, mushrooms, or zucchini — just avoid adding too much moisture.

5. What’s the best cheese for extra gooeyness?
Mozzarella is a great addition if you want more melt than feta offers.

6. How do I keep quesadillas crispy?
Use medium heat and avoid overfilling; press gently while cooking for even browning.

7. Can I bake them instead of pan-frying?
Yes! Bake at 400°F for 10 minutes per side or until golden.

8. Are they good for kids?
Definitely! Use milder flavors and let them dip in ketchup or ranch.

9. What can I serve with them?
A light Greek salad, hummus, or even lentil soup pairs beautifully.

10. Can I meal prep these?
Yes — cook and store them. Reheat throughout the week for quick lunches or dinners.

🏁 Conclusion

These Spinach and Feta Quesadillas with Chicken are a quick and flavorful twist on the classic quesadilla. With Mediterranean flair, juicy chicken, and creamy cheese in every bite, they’re perfectly portable, ridiculously easy, and endlessly customizable. Whether you’re meal prepping or making a quick dinner, this 20-minute recipe has your back.

Adam

Spinach and Feta Quesadillas with Chicken & Sun-Dried Tomatoes – 20-Minute Mediterranean-Inspired Delight

Craving a quick yet elevated lunch or dinner that brings the taste of the Mediterranean right to your kitchen? These Spinach and Feta Quesadillas are a flavor-packed solution! Loaded with juicy cooked chicken, creamy feta, vibrant spinach, and zesty sun-dried tomatoes, they offer the perfect balance of protein, greens, and tang. All folded into a crispy golden tortilla — this meal is ready in just 20 minutes! Perfect for busy weekdays, light dinners, or party appetizers, these quesadillas are versatile, wholesome, and irresistibly cheesy.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 quesadillas

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients:

• 4 medium tortillas flour or whole wheat
• 1/2 cup cooked chicken shredded or chopped
• 2 cups fresh spinach chopped
• 1 cup feta cheese crumbled
• 1/4 cup sun-dried tomatoes chopped
• 1/4 cup black olives sliced
• 2 tbsp olive oil or butter for cooking

Equipment

• Non-stick skillet or griddle
• Cutting board and knife
• Mixing bowl
• Spatula or tongs
• Measuring cups & spoons
• Optional: Cheese grater (if needed)

Method

 

Step 1: Prepare the Filling

1. In a bowl, mix the cooked chicken, feta cheese, sun-dried tomatoes, black olives, and chopped spinach.
2. Stir well to evenly combine all ingredients. Set aside.

Step 2: Assemble the Quesadillas

1. Lay out the tortillas on a flat surface.
2. Spread ¼ of the filling mixture over one half of each tortilla.
3. Fold the tortilla in half to enclose the filling like a half-moon.

Step 3: Cook to Crispy Perfection

1. Heat ½ tbsp olive oil or butter in a non-stick skillet over medium heat.
2. Place a folded quesadilla in the skillet and cook for 2–3 minutes per side, pressing lightly with a spatula, until golden and crispy.
3. Repeat with remaining quesadillas, adding more oil or butter as needed.

Step 4: Serve Hot

1. Cut each quesadilla into halves or wedges.
2. Serve with optional dips like tzatziki, hummus, or a drizzle of balsamic glaze.

Notes

🧊 Storage & Reheating
Refrigerator:

Store leftovers in an airtight container for up to 3 days.

Freezer:

Freeze cooled quesadillas wrapped in foil or parchment, then in a zip bag. Lasts up to 2 months.

Reheating:

Skillet: Reheat over low heat until warm and crispy.

Oven: 350°F for 10 minutes.

Microwave: Quick option, but will lose crispness.

🥄 Variations
Vegetarian: Omit the chicken and add more spinach, or sautéed mushrooms.

Spicy Twist: Add red pepper flakes or sliced jalapeños.

Extra Cheesy: Mix in mozzarella or cheddar with the feta.

Pesto Drizzle: Add a thin layer of pesto inside before folding for bold flavor.

Gluten-Free: Use gluten-free tortillas.

Greek-Inspired: Add fresh chopped cucumber and drizzle with tzatziki after cooking.

Low-Carb: Use low-carb or almond flour wraps.

Brunch Style: Add scrambled egg and enjoy for breakfast.

Grilled Option: Grill on an outdoor grill for added smokiness.

Vegan Version: Use plant-based chicken and vegan feta.

❓ 10 FAQs
1. Can I use rotisserie chicken?
Absolutely! Shred and mix it in — it’s a great time-saver.

2. Can I make these dairy-free?
Yes, use a dairy-free feta alternative or skip the cheese entirely.

3. Are these freezer-friendly?
Very much so. Wrap tightly and freeze — reheat straight from frozen in a pan or oven.

4. Can I add more veggies?
Yes! Try bell peppers, mushrooms, or zucchini — just avoid adding too much moisture.

5. What’s the best cheese for extra gooeyness?
Mozzarella is a great addition if you want more melt than feta offers.

6. How do I keep quesadillas crispy?
Use medium heat and avoid overfilling; press gently while cooking for even browning.

7. Can I bake them instead of pan-frying?
Yes! Bake at 400°F for 10 minutes per side or until golden.

8. Are they good for kids?
Definitely! Use milder flavors and let them dip in ketchup or ranch.

9. What can I serve with them?
A light Greek salad, hummus, or even lentil soup pairs beautifully.

10. Can I meal prep these?
Yes — cook and store them. Reheat throughout the week for quick lunches or dinners.

🏁 Conclusion
These Spinach and Feta Quesadillas with Chicken are a quick and flavorful twist on the classic quesadilla. With Mediterranean flair, juicy chicken, and creamy cheese in every bite, they’re perfectly portable, ridiculously easy, and endlessly customizable. Whether you’re meal prepping or making a quick dinner, this 20-minute recipe has your back.