1/2 c greek yogurt
1 T olive oil
1/2 t dried dill
1/4 t garlic powder
1/2 t onion powder
1/8 t salt
1/8 t pepper
In a bowl combine all dip ingredients and mix well; set aside.
Cook 2 slices of bacon until crispy; drain on paper towels. Break into small pieces.
1 1/2 c cooked shredded chicken breast
4 whole wheat tortillas
2 ounces grated sharp cheddar cheese
1 tomato, diced
In a bowl, combine chicken, bacon, cheese, tomato and half of the dip. Mix well. Refrigerate the rest of the dip until ready to serve.
Divide the chicken mixture on 2 tortillas. Top each with a tortilla. Heat 1/4 T butter over medium heat. Place one tortilla in the pan. Cook until browned, 3-4 minutes. Carefully flip, cook until browned, 3-4 minutes. Place on a plate and cut into slices with a pizza cutter.
Serve with remaining dip.
Makes 2 quesadillas.
