Season and cook the chicken

• Cut the chicken breast into small pieces and season with the all purpose seasoning.
• Heat the olive oil in a frying pan and cook the chicken until golden and cooked through.

Build the creamy garlic sauce

• Add the diced garlic to the pan and cook until fragrant.
• Pour in the chicken broth and let it reduce slightly.
• Stir in the evaporated milk, smoked paprika, chicken stock powder and oregano.

Make the creamy filling

• Lower the heat and stir in the light cream cheese until melted and creamy.
• Add the grated parmesan and chopped spinach and stir until the spinach wilts.
• Mix the chicken back through the sauce.

Fill the tortillas

• Lay the tortillas out and spread the creamy chicken filling over one half of each.
• Sprinkle the grated light cheddar over the filling and fold the tortilla closed.

Toast the quesadillas

• Cook each quesadilla in a hot pan until golden and crisp on both sides and the cheese has melted.

Meal prep and store

• Cool the quesadillas completely, then wrap and freeze for up to a few months.
• Reheat for a few minutes in a pan or microwave before serving.