By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
225 cal · 45 min
Grilled Honey Lime Chicken Quesadillas
Recipe GLPRc572a56a8d1aac
Tender grilled chicken marinated in a bright honey-lime mixture is paired with melted cheese and folded into golden-brown tortillas for an easy yet impressive appetizer or lunch. The citrus marinade adds a perfect balance of sweet and tangy flavors, while pan-searing the quesadillas creates a crispy exterior that contrasts beautifully with the juicy filling inside.
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Ingredients
½ cup fresh lime juice
¼ cup honey
½ teaspoon paprika
½ teaspoon kosher salt
½ pound boneless, skinless chicken breasts
1 cup Mexican cheese blend
6 spelt or wheat tortillas
Oil or non-stick cooking spray for the grill and skillet
Directions
In a small bowl, whisk together the fresh lime juice, honey, paprika, and kosher salt until well combined and the honey is fully dissolved.
Place the chicken breasts into a large resealable bag and pour the marinade over them. Seal the bag, remove excess air, and refrigerate for at least 30 minutes to allow the chicken to absorb the flavors.
Preheat your grill to medium heat. Lightly oil the grill grates or spray them with non-stick cooking spray to prevent sticking.
Remove the chicken from the marinade and place on the hot grill. Cook for approximately 5 minutes on each side, until the internal temperature reaches 165°F. Let the cooked chicken rest for 2-3 minutes, then cut it into small bite-sized cubes.
Heat a large skillet over medium-high heat. Warm each tortilla on both sides for about 30 seconds to make them pliable.
Arrange half of each warmed tortilla with equal portions of the diced grilled chicken and Mexican cheese blend. Fold the tortilla in half to enclose the filling.
Place each filled tortilla in the hot skillet and cook over medium-high heat until golden and crispy, about 2-3 minutes. Carefully flip and toast the other side for another 2-3 minutes until the cheese is melted and both sides are golden brown.
Remove the quesadillas from the skillet and allow them to cool slightly. Cut each quesadilla in half or into 4 triangular pieces.
Serve the quesadillas warm with salsa or pico de gallo on the side for dipping.
Comments
Every ingredient is stocked at any major Charlotte grocer—lime, honey, paprika, salt, chicken breast, Mexican cheese blend, and flour or corn tortillas are all standard finds at Harris Teeter, Food Lion, Kroger, or Walmart—so no special trips required. The 45-minute estimate is honest if you account for marinating the chicken in the honey-lime mixture for at least 15 minutes, then grilling and assembling, which tracks for a weeknight meal. The cost per serving runs around $2–$2.50 driven by chicken breast as the main protein, which is affordable and feeds six generously. This is a straightforward griddle-and-serve dish with no finicky techniques, though it does benefit from eating fresh off the heat rather than reheating well, so plan to serve it immediately for best results.
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