4 servings eaten over 1 lunch

A single rotisserie chicken can go a long way and we’re stretching it over 3 meals this week starting with a quesadilla filling. Served with some salsa on the side and some celery and hummus, this is a meal that’s healthy and will please even picky eaters


  • Rotisserie chicken, shredded - 1/4
  • Celery, sliced into sticks - 6 ribs
  • Mexican blend cheese, grated - 2 cups
  • Burrito-sized flour tortillas - 4
  • Hot sauce - to taste
  • Salsa - 1/2 cup
  • Hummus - 3/4 cups


  • Make it vegetarian | You can easily swap out a can of pinto or black beans for the chicken
  • Other veggies | Sliced cucumbers, bell peppers, and carrots can all be used in place of the celery
  • Other dipping sauces | Cottage cheese (you might have some leftover from earlier this week), yogurt


  • Rotisserie chicken | Tear meat off of the bone and chop into bite-sized pieces. If you can do this the night before, assembling your lunches will be much quicker in the morning. (Can be done up to 3 days ahead)
  • Celery | Wash and chop into sticks.
  • Cheese | Grate if you didn’t purchase it pre-grated. (Can be done up to 5 days ahead)


  1. Heat oven to 350F degrees.
  2. Lay out two tortillas onto a sheet pan. Sprinkle with cheese and rotisserie chicken. If you like spice, add a few shakes of hot sauce over the filling. Close with remaining two tortillas.
  3. Bake in the oven for 10 minutes, flipping midway through.
  4. Cut each quesadilla into triangles.
  5. Divide quesadilla triangles, salsa, celery, and hummus into lunch containers. For folks that have access to a toaster oven to reheat lunch, you can wrap quesadillas in foil; otherwise, they’re completely fine eaten cold too. Enjoy quesadillas dipped into salsa and celery dipped into hummus.