Mist a skillet with oil spray and warm over medium-high heat. Add the ground turkey and sauté for about 6 to 8 minutes, breaking it into crumbles, until it’s all cooked through. Add the soy sauce, Worcestershire sauce, garlic powder and onion powder. Mix everything until well combined.
Turn off heat and transfer seasoned meat to a plate. Wipe off skillet to use for quesadilla.
For each quesadilla:
Liberally mist skillet with nonstick oil spray and warm over medium high heat. Place tortilla on top for 2 to 3 minutes, until the bottom is slightly toasted. Flip tortilla and place ½ to ¾ cup seasoned ground meat on only one side.
Layer on ¼ cup cheese, some scattered lettuce, tomatoes, onions and pickles, if preferred. Fold empty tortilla half over the side with fillings and gently press down. Place a lid on skillet to melt the cheese.
Transfer to a plate and slice in half. Serve with ketchup or mustard on the side for dipping—or pipe over the top creating decorative swirls.
Notes
If you prepare 4 quesadillas as instructed, you’ll likely have leftover meat, which you can stash in the fridge in an airtight container for up to 4 days for future meals. Or, you can make 1 quesadilla at a time when a craving strikes and scale down ingredients accordingly.Nutrition information was done using a low-carb, 80-calorie wrap
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.