Melt butter spread in a frying pan over medium heat.

Add chopped onions to the pan and sauté until softened.

Add chopped zucchini and cubed chicken to the pan.

Season with adobo and garlic powder to taste.

Cook until the zucchini is tender and the chicken is heated through.

Remove from heat and stir in shredded cheese until melted.

In a separate frying pan, place Lebanese pockets.

Fold each pocket in half to create a quesadilla.

Fill each pocket with half of the zucchini and chicken mixture.

Cook both sides of the quesadilla until golden brown and crispy.

Remove from the pan and cut each quesadilla into quarters.

Serve immediately with hot salsa.