Greek-style quesadillas

Note 1: You will need to have grilled or cooked the the chicken breast by some other method first before starting this recipe. Otherwise you will have raw chicken in your tortillas as the amount of heat and time to toast a tortilla is nowhere near the amount of heat and time necessary to cook a chicken breast. Basically a good way to use leftover chicken...or perhaps even turkey after Thanksgiving! This maybe common sense to some, but you never know.  

Note 2: For some reason this recipe calls out tortilla mix...I think it would make more sense just to buy a package of pre-made tortillas...

1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.

2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.