- 2 cooked chicken breasts
- 8 – 10 mushrooms
- 1 – 1/2 cups of fresh spinach
- 8 oz. mozerella cheese
- sliced provolone cheese
- 8 – 10 large flour burrito wraps
- Butter
Directions
1. Chop each of the first four ingredients separately in a food processor and add them together in one large bowl. Mix well once all ingredients are chopped.
2 – Butter your pan or skillet.
3 – Lay on burrito in your pan and add a half a slice of provolone cheese to one side of your wrap.
4 – Now add a few spoonfuls of your quesadilla stuffing on top of the provolone cheese. Only fill half of your wrap. Be sure not to overfill. You want your stuffing to lay semi flat once cooked.
5 – Next, fold the empty side of your wrap over the side with the stuffing.
4 – Brown in one side then flip and brown the other side. Be sure to flatten your wrap while it cooks. Once you see cheese begin to ooze out of the edges, remove from the heat and enjoy.
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