- One 8-inch whole grain tortilla (or gluten-free tortilla for gluten-free quesadillas)
- 1/4 to 1/3 cup hummus of choice (green goddess hummus is my favorite)
- Fillings of your choice (I used a handful of sautéed spinach in olive oil, rinsed oil-packed sun-dried tomatoes, and some thinly sliced Kalamata olives)
- Extra-virgin olive oil, for brushing
- Optional, for serving: additional hummus, hot sauce, pesto, etc.
Learn how to make this recipe at Cookie and Kate