In a small bowl, whisk together olive oil, balsamic vinegar, salt and pepper. Toss the sliced mushrooms with half of the mixture. Set the remaining mixture aside.

Heat a large nonstick skillet over medium-high heat. Add the seasoned mushrooms and sauté for 4–5 minutes, or until tender. Add PERDUE® SHORTCUTS® Ready to Eat Grilled Chicken Breast Strips and the remaining balsamic mixture. Cook for another 4–5 minutes, stirring frequently, until the chicken is heated through.

In a large bowl, combine the chicken and mushrooms with the asparagus, 1/2 cup marinara sauce, sun-dried tomatoes and black olives, if desired. Sprinkle half of the mozzarella cheese over one side of each tortilla. Divide the chicken mixture evenly among the tortillas, top with the remaining cheese and fold each tortilla in half.

Heat a large nonstick skillet over medium heat and lightly coat with cooking spray. Cook 2 quesadillas at a time for 2–3 minutes per side, or until the tortillas are golden brown and the cheese is melted. Repeat with the remaining quesadillas. Serve warm with the remaining marinara sauce and sour cream for dipping.