These do not need a dipping sauce because all the flavor is inside the quesadilla. These are also great at room temperature, so they’re perfect for a school lunch for discerning taste buds.
Add defrosted spinach to a dish towel and wring dry.
Add garlic and two tablespoons of olive oil to a pan on a medium flame.
When garlic is fragrant, add mushrooms and sauté until all the water released from the mushrooms is cooked out.
Add spinach, crushed tomatoes, and salt to the pan and cook until liquid is reduced.
Remove from flame and add shredded cheese.
Wipe out pan and add one tablespoon oil back in. Add two low carb wraps, spread mixture about half an inch thick on one half of the wrap, and then fold each wrap in half.
Cook on medium flame until each side is toasted. Repeat with the remaining wraps.
Cut each quesadilla in quarters.