Sheet Pan Chicken Quesadillas

Step 1

Layer the sheet pan with coconut wraps:Spray sheet pan with avocado oil spray. Starting on the short end of the sheet pan, overlap 2 coconut wraps so they are about half in the pan and half outside of the pan. Repeat on the other short end.

Step 2

Next, do the same thing on the two long sides of the pan. Then place two wraps over the center of the pan that is not yet covered. You will have 2 wraps left for the center of the pan after the other 10 wraps are folded over the filling. Follow the photos in the post to see the placement of the wraps. Set aside until ready to fill.

Step 3

Make the spice mix:Combine paprika, chili powder, oregano, salt, cumin, garlic powder, coriander, black pepper, and red pepper flakes in a small bowl.

Step 4

Prepare the chicken:Heat a 12-inch skillet over medium-high heat and add the avocado oil. When the oil shimmers, add the chicken, diced onions, spice mix, and minced jalapeño (optional). Reduce the heat to medium and sauté for 4 to 5 minutes on each side depending on the thickness of the chicken. Cook to an internal temperature of 165 degrees F.

Step 5

When done, remove the pan from the heat and let the chicken rest for a few minutes until it's cool enough to handle. Dice seasoned chicken into 1/2-inch pieces.

Step 6

Compose & cook the sheet pan quesadilla:Preheat the oven to 425 degrees F.

Step 7

Spread the diced chicken evenly over the prepared coconut wrap sheet pan. Spread the diced green chiles evenly over the chicken, followed by the shredded cheese.

Step 8

Fold the coconut wraps on the short sides over the filling. Do the same with the wraps on the long sides of the pan. Then place the 2 additional coconut wraps over the center of the filling so the entire quesadilla is encased in coconut wraps.

Step 9

Place another sheet pan on top of the quesadilla to ensure the edges of the wraps stay in place.

Step 10

Bake for 20 minutes, remove the top sheet pan and bake for another 3 to 5 minutes.

Step 11

Remove from oven and let cool on a wire rack, or on the sheet pan. Cut into 12 equal pieces and serve with desired toppings.