25 High-Protein + High-Fiber Summer Dinner Recipes

Combining high protein with high fiber is the ultimate strategy for staying full, satisfied, and energized throughout the active summer months. Protein helps build and repair muscle, while fiber supports digestion and keeps blood sugar levels stable. By incorporating lean meats, legumes, whole grains, and plenty of fresh summer vegetables, you can create dinners that are as nutritious as they are delicious. Here are 25 high-protein, high-fiber summer dinner recipes to add to your rotation.

1. Grilled Chicken and Quinoa Salad

A refreshing and filling salad that utilizes leftover grilled chicken and nutrient-dense quinoa.

Ingredients:

• 2 cups cooked quinoa, cooled
• 2 cups grilled chicken breast, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, chopped chicken, cherry tomatoes, cucumber, red onion, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, parsley, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes before serving.

2. Black Bean and Sweet Potato Tacos

A vegetarian option that packs a serious punch of both protein and fiber.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 (15 oz) can black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 8 small whole wheat or corn tortillas
• 1/2 cup salsa
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, and chili powder. Spread on a baking sheet and roast for 20-25 minutes until tender.
3. In a small saucepan, warm the black beans over medium heat.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by filling each tortilla with roasted sweet potatoes and black beans.
6. Top with salsa, fresh cilantro, and avocado slices.

3. Lentil and Vegetable Stew

A hearty, comforting stew that is perfect for cooler summer evenings or meal prepping for the week.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, combine the lentils, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, thyme, and bay leaf.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils and vegetables are tender.
4. Remove the bay leaf and season with salt and pepper before serving.

4. Turkey and White Bean Chili

A lighter take on traditional chili that uses lean ground turkey and fiber-rich white beans.

Ingredients:

• 1 lb lean ground turkey
• 2 (15 oz) cans cannellini beans (white kidney beans), rinsed and drained
• 1 (14.5 oz) can diced tomatoes with green chilies
• 2 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1/2 cup shredded Monterey Jack cheese (optional)

Instructions:

1. In a large pot, brown the ground turkey over medium heat. Drain any excess fat.
2. Add the onion and garlic, cooking until softened (about 5 minutes).
3. Stir in the cannellini beans, diced tomatoes, chicken broth, cumin, and oregano.
4. Bring to a simmer and cook for 20 minutes to allow flavors to meld.
5. Serve hot, topped with shredded cheese if desired.

5. Salmon with Roasted Brussels Sprouts and Chickpeas

A sheet pan meal that delivers healthy fats, high-quality protein, and a massive dose of fiber from the chickpeas and sprouts.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 lb Brussels sprouts, trimmed and halved
• 1 (15 oz) can chickpeas, rinsed, drained, and patted dry
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large sheet pan, toss the Brussels sprouts and chickpeas with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper. Spread into an even layer.
3. Roast for 15 minutes.
4. Remove the pan from the oven and push the vegetables to the sides. Place the salmon fillets in the center.
5. Drizzle the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper.
6. Return to the oven and roast for an additional 10-12 minutes, until the salmon is opaque and flakes easily.
7. Serve with lemon wedges.

6. Edamame and Spinach Pasta

Using edamame or lentil-based pasta drastically increases the protein and fiber content of this simple dish.

Ingredients:

• 8 oz edamame or lentil pasta
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Reserve 1/4 cup of the pasta water before draining.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds.
3. Add the cherry tomatoes and cook for 2-3 minutes until they begin to soften.
4. Stir in the fresh spinach and cook until wilted.
5. Add the drained pasta and the reserved pasta water to the skillet. Toss to combine.
6. Remove from heat and stir in the Parmesan cheese, fresh basil, salt, and pepper.

7. Grilled Shrimp and Corn Salad

A quintessential summer meal that is light, refreshing, and packed with nutrients.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 ears of corn, shucked
• 1 (15 oz) can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Fresh cilantro for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. Toss the shrimp with 1 tablespoon of olive oil and the chili powder.
3. Grill the corn for 10-12 minutes, turning occasionally, until charred in spots. Remove and let cool, then cut the kernels off the cob.
4. Grill the shrimp for 2-3 minutes per side until pink and opaque.
5. In a large bowl, combine the grilled corn kernels, black beans, red bell pepper, and red onion.
6. Whisk together the remaining 1 tablespoon of olive oil and lime juice. Pour over the salad and toss.
7. Top the salad with the grilled shrimp and garnish with fresh cilantro.

8. Chicken and Broccoli Stir-Fry with Brown Rice

Swapping white rice for brown rice adds a significant amount of fiber to this classic, high-protein stir-fry.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 4 cups broccoli florets
• 2 cups cooked brown rice
• 1/4 cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)

Instructions:

1. In a small bowl, whisk together the soy sauce, sesame oil, honey, garlic, and ginger.
2. Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through (about 5-7 minutes). Remove chicken and set aside.
3. Add the broccoli to the skillet with a splash of water. Cover and steam for 3-4 minutes until tender-crisp.
4. Return the chicken to the skillet. Pour the sauce over the top and stir in the cornstarch mixture.
5. Cook for 1-2 minutes until the sauce thickens and coats the chicken and broccoli.
6. Serve hot over cooked brown rice.

9. Stuffed Bell Peppers with Turkey and Quinoa

These colorful peppers are a complete meal in a neat, edible package.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb lean ground turkey
• 1 cup cooked quinoa
• 1 (14.5 oz) can diced tomatoes, drained
• 1/2 cup onion, chopped
• 1 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the ground turkey and onion over medium heat until the turkey is cooked through. Drain any excess fat.
3. Stir in the cooked quinoa, diced tomatoes, and Italian seasoning.
4. Stuff each bell pepper with the turkey and quinoa mixture.
5. Place the stuffed peppers upright in a baking dish. Add 1/4 inch of water to the bottom of the dish.
6. Cover with foil and bake for 30-35 minutes until the peppers are tender.
7. Remove foil, top with mozzarella cheese if using, and bake for an additional 5 minutes until the cheese is melted.

10. Mediterranean Chickpea Salad

A no-cook dinner that is perfect for hot summer nights when you don’t want to turn on the stove.

Ingredients:

• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Serve immediately or chill for 30 minutes to allow flavors to meld.

11. Beef and Barley Soup

Barley is an excellent source of fiber that pairs perfectly with tender chunks of beef in this comforting soup.

Ingredients:

• 1 lb beef stew meat, cubed
• 1/2 cup pearl barley, rinsed
• 4 cups beef broth
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/2 onion, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, brown the beef stew meat over medium-high heat.
2. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
3. Stir in the pearl barley, beef broth, diced tomatoes, and thyme.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the beef and barley are tender.
5. Season with salt and pepper before serving.

12. Tofu and Vegetable Curry

A flavorful, plant-based curry that uses firm tofu for protein and a variety of vegetables for fiber.

Ingredients:

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 1 (13.5 oz) can light coconut milk
• 2 tablespoons red curry paste
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup cauliflower florets
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon lime juice
• Fresh basil or cilantro for garnish

Instructions:

1. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides. Remove and set aside.
2. In the same skillet, whisk together the coconut milk and red curry paste. Bring to a simmer.
3. Add the bell pepper, snap peas, and cauliflower. Simmer for 5-7 minutes until the vegetables are tender-crisp.
4. Stir in the soy sauce, lime juice, and cooked tofu.
5. Serve hot, garnished with fresh basil or cilantro.

13. Pork Tenderloin with Apple and Cabbage Slaw

Lean pork tenderloin provides excellent protein, while the apple and cabbage slaw adds a refreshing, high-fiber crunch.

Ingredients:

• 1 lb pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 cups shredded green cabbage
• 1 large apple, julienned or grated
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub the pork tenderloin with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Place the pork on a baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 145°F. Let rest for 5 minutes before slicing.
4. While the pork is roasting, combine the shredded cabbage and julienned apple in a bowl.
5. Whisk together the apple cider vinegar, honey, salt, and pepper. Toss with the cabbage and apple mixture.
6. Serve the sliced pork tenderloin alongside the slaw.

14. Tuna Salad Stuffed Avocados

A quick, no-cook meal that is rich in protein, healthy fats, and fiber from the avocado.

Ingredients:

• 2 (5 oz) cans tuna in water, drained
• 2 ripe avocados, halved and pitted
• 1/4 cup plain Greek yogurt
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium bowl, mix the drained tuna, Greek yogurt, celery, red onion, lemon juice, salt, and pepper.
2. Scoop a small amount of flesh out of each avocado half to create a larger well (you can mix the scooped avocado into the tuna salad if desired).
3. Stuff each avocado half generously with the tuna salad mixture.
4. Serve immediately.

15. Chicken and White Bean Salad

A simple, rustic salad that is perfect for a light summer dinner.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 2 cups arugula or baby spinach
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded chicken, cannellini beans, cherry tomatoes, and arugula.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately.

16. Baked Cod with Quinoa and Roasted Tomatoes

A delicate fish dinner paired with hearty, fiber-rich quinoa and sweet roasted tomatoes.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 1 cup dry quinoa, rinsed
• 2 cups vegetable broth
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 lemon, cut into wedges
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
3. On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, oregano, salt, and pepper. Roast for 10 minutes.
4. Push the tomatoes to the side and place the cod fillets on the baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper.
5. Roast for an additional 10-12 minutes until the cod is opaque and flakes easily.
6. Serve the cod and roasted tomatoes over the cooked quinoa with lemon wedges.

17. Spicy Sausage and Lentil Skillet

A quick, one-pan meal that is incredibly satisfying and packed with both protein and fiber.

Ingredients:

• 1 lb spicy Italian sausage (chicken or turkey), sliced
• 1 (15 oz) can lentils, rinsed and drained (or 1.5 cups cooked lentils)
• 1 (14.5 oz) can diced tomatoes
• 1 bell pepper, chopped
• 1/2 onion, chopped
• 1 teaspoon smoked paprika
• 1/2 cup chicken broth

Instructions:

1. In a large skillet, cook the sliced sausage over medium-high heat until browned.
2. Add the chopped onion and bell pepper, cooking for 5 minutes until softened.
3. Stir in the lentils, diced tomatoes, smoked paprika, and chicken broth.
4. Bring to a simmer and cook for 10 minutes to allow the flavors to meld and the liquid to reduce slightly.
5. Serve hot.

18. Vegetarian Enchilada Casserole

All the flavors of enchiladas in an easy-to-assemble casserole, using black beans and corn for a fiber boost.

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 (15 oz) can enchilada sauce
• 6 small whole wheat or corn tortillas, cut into quarters
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté the onion and bell pepper until softened. Stir in the black beans and corn.
3. Spread a thin layer of enchilada sauce on the bottom of a 9×9 inch baking dish.
4. Layer half of the tortilla quarters, half of the bean/vegetable mixture, and half of the remaining sauce. Sprinkle with half of the cheese.
5. Repeat the layers: tortillas, bean mixture, sauce, and cheese.
6. Bake for 20-25 minutes until the cheese is bubbly and golden.

19. Turkey Burgers with Sweet Potato Fries

A healthier take on burger night. Using whole wheat buns and serving with baked sweet potato fries significantly increases the fiber content.

Ingredients:

• 1 lb lean ground turkey
• 1/4 cup finely chopped onion
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 4 whole wheat hamburger buns
• 2 large sweet potatoes, cut into fries
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss the sweet potato fries with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and bake for 25-30 minutes, turning halfway, until crispy.
3. In a bowl, mix the ground turkey, chopped onion, Worcestershire sauce, garlic powder, salt, and pepper. Form into 4 patties.
4. Grill or pan-fry the turkey burgers over medium-high heat for 5-6 minutes per side, or until fully cooked (165°F internal temperature).
5. Serve the burgers on whole wheat buns alongside the sweet potato fries.

20. Shrimp and Asparagus with Farro

Farro is an ancient grain with a chewy texture and excellent fiber content, making it a great base for this quick shrimp dish.

Ingredients:

• 1 cup dry farro, rinsed
• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the farro according to package directions (usually boiling in water or broth for 25-30 minutes until tender). Drain any excess liquid.
2. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 3-4 minutes until tender-crisp.
3. Add the shrimp and garlic to the skillet. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
4. Stir in the cooked farro and lemon juice, tossing to combine and warm through.
5. Remove from heat and stir in the Parmesan cheese, salt, and pepper.

21. Chicken and Chickpea Curry

A fast, flavorful curry that utilizes pantry staples for a high-protein, high-fiber meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into chunks
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 1/2 onion, chopped
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken chunks and onion, cooking until the chicken is browned.
2. Stir in the curry powder and cook for 1 minute until fragrant.
3. Add the chickpeas, diced tomatoes, and coconut milk.
4. Bring to a simmer, reduce heat to low, and cook for 15 minutes until the chicken is cooked through and the sauce has thickened slightly.
5. Serve hot, garnished with fresh cilantro.

22. Beef and Broccoli with Soba Noodles

Soba (buckwheat) noodles offer more fiber and protein than traditional wheat noodles, making them a great choice for this quick stir-fry.

Ingredients:

• 8 oz soba noodles
• 1 lb flank steak, thinly sliced
• 4 cups broccoli florets
• 1/4 cup soy sauce (or tamari)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

Instructions:

1. Cook the soba noodles according to package directions. Drain and rinse with cold water to prevent sticking.
2. In a small bowl, whisk together the soy sauce, sesame oil, garlic, and ginger.
3. Heat a large skillet or wok over medium-high heat. Add the sliced steak and cook for 2-3 minutes until browned. Remove and set aside.
4. Add the broccoli to the skillet with a splash of water. Cover and steam for 3-4 minutes until tender-crisp.
5. Return the steak to the skillet, add the cooked soba noodles, and pour the sauce over the top.
6. Toss everything together for 1-2 minutes until heated through and evenly coated.

23. Roasted Vegetable and Tofu Bowl

A customizable bowl that is perfect for using up whatever vegetables you have in the fridge.

Ingredients:

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 sweet potato, diced
• 1 red bell pepper, chopped
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 2 cups cooked quinoa or brown rice
• Tahini or peanut dressing for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the tofu cubes with soy sauce and garlic powder.
3. Toss the broccoli, sweet potato, and bell pepper with olive oil, salt, and pepper.
4. Spread the tofu and vegetables on a large baking sheet.
5. Roast for 25-30 minutes, tossing halfway, until the tofu is golden and the vegetables are tender.
6. Assemble the bowls by dividing the cooked quinoa or brown rice, topping with the roasted tofu and vegetables, and drizzling with your favorite dressing.

24. Salmon and Lentil Salad

A sophisticated yet simple salad that is rich in omega-3s, protein, and fiber.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 (15 oz) can lentils, rinsed and drained (or 1.5 cups cooked lentils)
• 2 cups baby spinach or mixed greens
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Season the salmon fillets with salt and pepper. Pan-sear or bake until cooked through and flaky. Let cool slightly, then flake into large pieces.
2. In a large bowl, combine the lentils, spinach, and red onion.
3. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, salt, and pepper.
4. Pour the dressing over the lentil mixture and toss gently.
5. Top the salad with the flaked salmon before serving.

25. Chicken, Black Bean, and Corn Quesadillas

Using whole wheat tortillas and plenty of beans and corn makes these quesadillas a satisfying, high-fiber dinner option.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded Monterey Jack or cheddar cheese
• 4 large whole wheat tortillas
• 1 tablespoon olive oil
• Salsa and Greek yogurt (or sour cream) for serving

Instructions:

1. In a bowl, mix the shredded chicken, black beans, and corn.
2. Heat a large skillet over medium heat. Brush lightly with olive oil.
3. Place one tortilla in the skillet. Sprinkle half of the tortilla with cheese, then add a layer of the chicken and bean mixture. Fold the tortilla in half over the filling.
4. Cook for 2-3 minutes per side until the tortilla is golden brown and crispy, and the cheese is melted.
5. Repeat with the remaining tortillas and filling.
6. Cut into wedges and serve with salsa and Greek yogurt.