Thaw meatless chicken and shred in a food processor.
Finely chop the parsley.
Combine the shredded chicken, tinga and optional sriracha sauce, parsley and sour cream together. Mix thoroughly until the sauce has coated all the shredded chicken then add the cheeses and mix again.
Place tortilla bread in a pan over medium heat. Scoop one-half or ¼ (depending on size of your tortilla breads) of the mixture onto half of the tortilla bread and fold into half pressing down slightly with flipper.
Let the cheese melt for 2 minutes and then flip the quesadilla. Leave on the pan for another 2 minutes or until the cheese as melted.
Cut into half and serve with vegan sour cream.
1 package Sol Cuisine Smoky Chipotle Tinga Meatless Chicken - shredded
3 cups vegan mozzarella cheese - shredded
¼ cup vegan cheddar cheese - shredded
3 tablespoons finely chopped parsley
Included Tinga Chipotle Sauce
¼ cup Sriracha Sauce (optional)
3 tablespoons vegan sour cream
4 10-inch tortilla breads