Protein-packed back to school lunches 💪 episode 3! Chicken Quesadillas 🧀 2 ounces shredded chicken (cooled) 2 ounces shredded Mexican blend cheese ¼ teaspoon chili powder 10-inch flour tortilla Preheat a large skillet over medium heat. Toss the chicken, cheese, and chili powder in a bowl until well combined. Sprinkle the filling across half of the tortilla, then fold it over the filling to create a half moon. Cook the quesadilla on the preheated pan until it’s golden brown and crispy, just a few minutes per side. Transfer to a cutting board and slice into 4 triangles. 5-Minute Hummus 🥕 1 tsp minced garlic 2 tbsp lemon juice 8 ounces tahini ½ tbsp salt ½ tsp ground cumin ½ to ¾ cup ice water 15 ounce can chickpeas, drained and rinsed Add the garlic, lemon juice, tahini, salt, and cumin to a food processor. Process until the mixture is thick and well combined, about 1 minute. Then add the water a little at a time, processing until it’s smooth and creamy. Add the chickpeas and ...