Brighten the flavor of chicken quesadillas with peppery arugula. Serve topped with a fresh, crisp cucumber-radish salsa. TOTAL TIME 35 minutes • SERVES 4 INGREDIENTS 3⁄4 cup finely chopped English cucumber 4 small radishes, halved and thinly sliced 1⁄2 jalapen ˜o pepper, finely chopped* 2 Tbsp. fresh lime juice 1 Tbsp. chopped cilantro 1⁄2 cup Fresh Thyme roasted red pepper hummus 4 low-carb tortillas 1 cup chopped cooked chicken 1 cup baby arugula 1⁄2 cup shredded Fresh Thyme four-cheese Mexican cheese blend (2 oz.) Fresh Thyme garlic olive oil cooking spray INSTRUCTIONS 1. For Cucumber-Radish Salsa, in a medium bowl, combine cucumber, radishes, jalapen ˜o pepper, lime juice, and cilantro. Set aside. 2. Spread hummus on one side of each tortilla. Top half of each tortilla with chicken, arugula, and cheese. Fold tortillas in half. Spray with cooking spray. 3. In a large skillet over medium heat, cook quesadillas for 3 to 4 minutes per side or until lightly browned. Cut quesadillas into wedges. Serve with Cucumber-Radish Salsa. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapenos, wear protective gloves. Each serving contains: 259 calories, 14 g fat, 4 g saturated fat, 0 g trans fat, 45 mg cholesterol, 481 mg sodium, 22 g carbohydrates, 10 g fiber, 2 g sugar, 20 g protein. Daily values: 12% vitamin A, 17% vitamin C, 12% calcium, 10% iron. with Cucumber-Radish Salsa with Cucumber-Radish Salsa with Cucumber-Radish Salsa with Cucumber-Radish Salsa #FRESHTHYMEFINDS Need a shortcut for this recipe? Pick up grilled chicken breast or rotisserie chicken from the ready-to-go case at Fresh Thyme. 010-017 Spring Greens_new.indd 16 2/12/18 4:46 PM