THU LUNCH · FROM THE VIDEO
BBQ Chicken Quesadilla Box
- 20 min
- 7 min with Sunday prep
- 1–4 servings
- 520 kcal
- 42g protein
A crisp, cheesy quesadilla loaded with saucy BBQ chicken, folded and toasted until the cheddar turns melty and golden. Crunchy celery sticks on the side balance the smoky-sweet sauce, making this a satisfying lunch that reheats in minutes. It's the kind of box that still tastes great by Thursday, straight from the fridge or warmed through.
Adds this lunch's 5 groceries to your Walmart cart; you check out on Walmart. Part of 5 work lunches from one rotisserie chicken · send the whole week to Walmart.
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Ingredients
- 3/4 cupcooked rotisserie chicken, shredded
- 3 tbspBBQ sauce
- 2 tortillasflour tortillas
- 1/2 cupshredded cheddar cheese
- 2 stalkscelery, cut into sticks
From the pantry: cooking oil, salt, black pepper
Cookware
skillet · cutting board · chef's knife · mixing bowl · meal-prep container
Directions
- In a mixing bowl, toss the shredded rotisserie chicken with the BBQ sauce until evenly coated.
- Lay one tortilla flat on a cutting board and sprinkle half the cheddar over one half of it.
- Spoon the BBQ chicken over the cheese, top with the remaining cheddar, then fold the tortilla in half to close.
- Heat the oil in a skillet over medium heat and toast the quesadilla for 2 minutes per side, pressing gently, until golden and the cheese is melted.
- Transfer to a cutting board, let cool for 2 minutes, then cut into 3 or 4 wedges.
- Wash the celery stalks and cut into sticks, seasoning lightly with salt and pepper if desired.
- Pack the quesadilla wedges in one section of a meal-prep container and the celery sticks in another, keeping them separate so the tortilla stays crisp.
Two tips
- If you're working from the Sunday prep pile of BBQ chicken, skip step 1 and go straight to building the quesadilla — it saves about 5 minutes.
- Swap cheddar for pepper jack if you want a little heat, or use corn tortillas for a gluten-free version.
Packing
Pack the quesadilla wedges and celery sticks in separate compartments of the container so the celery doesn't make the tortilla soggy. Eat cold or reheat the quesadilla in the microwave for 60–90 seconds, or in a dry skillet for 2 minutes to re-crisp; keep celery unheated.
Storage
Keeps well in the fridge for up to 4 days in a sealed container. Freezing isn't recommended since the tortilla turns soggy on thawing, but the cooked BBQ chicken alone freezes fine for up to 2 months.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 42 g
- Carbs
- 38 g
- Fat
- 22 g
- Fiber
- 3 g
- Sodium
- 980 mg
The rest of the week
MonChicken Caesar Wrap Box
Chicken tossed with half the Caesar kit, rolled tight in a tortilla; the rest of the kit on the side.
chicken · Caesar salad kit · tortilla
~38g proteinFull recipe →
TuePesto Chicken Pasta Salad
Cold pasta with pesto chicken and halved tomatoes.
chicken · pasta · pesto · cherry tomatoes
~36g proteinFull recipe →
WedBuffalo Chicken Cottage Cheese Bowl
Buffalo chicken over rice with a scoop of cottage cheese and sliced celery for crunch.
chicken · buffalo sauce · cottage cheese · celery · rice
~46g proteinFull recipe →
FriChicken Taco Rice Bowl
Rice, black beans, chicken, salsa and cheddar. Microwave 90 seconds.
chicken · rice · black beans · salsa · cheddar
~37g proteinFull recipe →
Recipe developed by MealPot for the “5 work lunches from one rotisserie chicken” video. Nutrition is estimated from standard (USDA) data for the quantities above. Photo: MealPot, an AI-rendered illustration of the packed lunch.