Cheesy Chicken Quesadilla

1: Slice the chicken breast into 2 thinner cutlets and season with salt, pepper, garlic powder, paprika, and oregano.

2: Cook the seasoned chicken on medium heat with cooking spray for 8-10 minutes, then shred using a knife or forks.

3: For the green sauce, blend avocado, fat-free yogurt, a handful of coriander/cilantro, garlic powder, salt, pepper, and lime juice until thick and creamy.

4: For the quesadilla, place the wrap on a surface, add the egg, egg whites, tomato slices, cooked shredded chicken, and low-fat cheese.

5: Fold the quesadilla and toast both sides until golden and crispy.

6: Serve with the green sauce as a dipping sauce.