Greek Style Quesadillas

1 T olive oil
4 8-inch whole wheat flour tortillas
1 C coarsely shredded purchased roasted chicken
1/2 C feta cheese
1/4 C thinly sliced red onion
1/4 C chopped cucumber
1/4 C grape tomatoes, halved lengthwise
1/4 C Kalamata olives, halved
1 T Italian seasoning
1/4 C bottled Greek vinaigrette salad dressing 

Using a pastry brush, coat one side of each tortilla with olive oil.  Place tortillas, sprayed sides down, on waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, Italian seasoning.  Drizzle with dressing.  Fold tortillas in half, pressing gently.
Heat a large nonstick skillet over medium heat for 1 minute.  Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once.  Remove quesadillas from skillet; place on a baking sheet.  Keep warm in a 300* F oven.  Repeat with remaining quesadillas.  To serve cut each quesadilla into three wedges.  Makes 4 servings.
Note: omit the chicken for a vegetarian meal.