Photo of Tandoori Turkey Quesadilla by WW

Tandoori Turkey Quesadilla

Total Time
55 min
35 min
20 min
Swap your flour tortilla for a flatbread wrap the next time you make a quesadilla. This Indian-inspired version of the easily assembled Mexican favorite offers a perfect change of pace at lunchtime, and makes for a crowd-pleasing party appetizer or dinner main dish. Lentils, onion and garlic get spiked with aromatic Tandoori cooking spices, a blend available in the Indian section of most grocery stores, then topped with turkey and cheese for a pressed flatbread that is big on flavor. If you can't find a tandoori spice mix, use a curry powder or garam masala instead. A bright dipping sauce flecked with mint is the perfect salsa in this case, though you can always spice things up with a shake of bottled chili sauce or squeeze of Sriracha. If you're making this quesadilla dinner, serve it and its dipping sauce with a side salad of spinach.


Cooking spray

5 spray(s)


2 item(s)

Minced onion

½ cup(s), yellow variety

Minced garlic

½ tsp

Cooked lentils

1 cup(s)

Tandoori spice mix

½ tsp

Cooked turkey breast without skin

8 oz, shredded

Fresh mint leaves

2 item(s), finely minced


¼ medium, juiced (or to taste)

Plain fat free yogurt


Part-skim mozzarella cheese

¼ cup(s), shredded


  1. In a non-stick pan treated with 3 sprays of cooking spray, saute the onions until soft and beginning to caramelize, about ten minutes.
  2. Add 2 sprays of cooking spray and some water to the pan, if needed, along the way. Add the garlic and continue to cook for 2-3 minutes.
  3. Add the lentils and stir to combine, adding a bit of water if necessary, so the mixture is moist but not soupy. Meanwhile, add the tandoori spices to a bowl and toss the shredded turkey in the blend until coated.
  4. In a small bowl, combine the mint, lemon juice, and yogurt. To build the quesadilla, spoon half of the lentils on one side of the flatbread, then top with half of the turkey and half of the shredded cheese. Repeat with the second flatbread.
  5. Fold in half and cook in a non-stick pan treated with cooking spray, flipping once, until both sides are crispy. Cut into three wedges. Serve immediately with the yogurt dipping sauce.
  6. Serving size: 1 wedge plus 2 scant Tbsp sauce