




¾ cup finely chopped seedless cucumber
4 small radishes, halved and thinly sliced
½ jalapeno pepper, finely chopped*
2 Tbsp. fresh lime juice
1 Tbsp. chopped cilantro
4 low-carb tortillas
½ cup Fresh Thyme roasted red pepper hummus
1 cup chopped cooked chicken
1 cup baby arugula
½ cup shredded Fresh Thyme four-cheese Mexican cheese blend (2 oz.)
Fresh Thyme garlic olive oil cooking spray
- For Cucumber-Radish Salsa, in a medium bowl, combine cucumber, radishes, jalapeno pepper, lime juice, and cilantro. Set aside.
- Spread tortillas with hummus. Add chicken, arugula, and cheese to one side of tortillas. Fold tortillas in half. Spray with cooking spray.
- In a large skillet over medium heat, cook quesadillas for 3 to 4 minutes per side, or until lightly browned. Cut quesadillas into wedges. Serve with Cucumber-Radish Salsa.
- *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapenos, wear protective gloves.
Each serving contains: 259 calories, 14 g fat, 4 g saturated fat, 0 g trans fat, 45 mg cholesterol, 481 mg sodium, 22 g carbohydrates, 10 g fiber, 2 g sugar, 20 g protein. Daily values: 12% vitamin A, 17% vitamin C, 12% calcium, 10% iron.
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Nutritional Information
Each serving contains: 259 calories, 14 g fat, 4 g saturated fat, 0 g trans fat, 45 mg cholesterol, 481 mg sodium, 22 g carbohydrates, 10 g fiber, 2 g sugar, 20 g protein. Daily values: 12% vitamin A, 17% vitamin C, 12% calcium, 10% iron.
Directions
¾ cup finely chopped seedless cucumber
4 small radishes, halved and thinly sliced
½ jalapeno pepper, finely chopped*
2 Tbsp. fresh lime juice
1 Tbsp. chopped cilantro
4 low-carb tortillas
½ cup Fresh Thyme roasted red pepper hummus
1 cup chopped cooked chicken
1 cup baby arugula
½ cup shredded Fresh Thyme four-cheese Mexican cheese blend (2 oz.)
Fresh Thyme garlic olive oil cooking spray
- For Cucumber-Radish Salsa, in a medium bowl, combine cucumber, radishes, jalapeno pepper, lime juice, and cilantro. Set aside.
- Spread tortillas with hummus. Add chicken, arugula, and cheese to one side of tortillas. Fold tortillas in half. Spray with cooking spray.
- In a large skillet over medium heat, cook quesadillas for 3 to 4 minutes per side, or until lightly browned. Cut quesadillas into wedges. Serve with Cucumber-Radish Salsa.
- *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapenos, wear protective gloves.