• 8 large flour tortillas
  • 1 T extra virgin olive oil
  • 1 package Abbot's Butcher Chopped "Chicken"
  • sea salt and cracked black pepper
  • 3 cups shredded vegan cheese
  • 1 cup Frank's Buffalo sauce
  • chopped scallions, for topping
  • vegan ranch, for dipping


  • Warm the oil in a skillet. Add the "Chicken" and season with salt and pepper, cooking for about 4 to 5 minutes, until chicken is slightly browned. Remove from heat and set aside.
  • Place the chicken into a bowl and add the buffalo sauce. Combine thoroughly. 
  • In a separate large skillet, heat up some oil or vegan butter over medium heat, then add a whole tortilla, 3⁄4 cup vegan cheese per quesadilla, and 1⁄4 of your chicken and sauce mix. You can also add scallions into the quesadilla as well, or top it with them.
  • Cover with another tortilla, press down to flatten. Flip after 2-3 minutes / golden brown, and once everything is melted and browned, set aside. Repeat this process until you’ve made 4 quesadillas.
  • Cut into triangles, top with scallions, and serve with vegan ranch dressing, then enjoy!