You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- 1 ripe Hass avocado
- 4 oz Deli oven-roasted mojo chicken
- 1 small red onion
- 4 oz smoked Gouda cheese
- 8 low-carb street taco tortillas
- 8 teaspoons barbecue sauce
- Cooking spray
Steps
- Halve avocado, scoop out flesh, and cut into 16 thin slices. Shred chicken (white meat only; about 1 cup). Slice onion thinly (½ cup). Shred cheese (1 cup).
- Drizzle 1 teaspoon barbecue sauce on 1 side of each tortilla; top with onions and 2 slices avocado, then add 2 tablespoons each chicken and cheese. Fold over.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Coat both sides of quesadillas with spray and place in pan. Cook 2–3 minutes on each side until tortillas are golden and centers are 165°F. Serve.
Chef's Tip: Serve with fresh watermelon cubes and broccoli florets to round out your meal (or bento box).
Amount per ⅛ recipe serving: Calories 170, Total Fat 12g, Sat Fat 5g, Trans Fat 0g, Chol 30mg, Sodium 570mg, Total Carb 8g, Fiber 6g, Total Sugar 2g, (Incl. 2g Added Sugars), Protein 10g, Vitamin D 0%, Calc 15%, Iron 0%, Potassium 0%