Cook the Chick’n according to its package instructions and set aside.
Lightly butter one side of each tortilla with plant-based butter. (The butter helps the quesadilla cook to a golden brown color on each side.)
On the un-buttered side of one tortilla, add plant-based provolone cheese, spinach, Chick’n and artichoke hearts. Lay the second tortilla on top, with the buttered side facing out.
In a large pan on low heat, place the quesadilla into the pan. Cover and cook for 2 - 3 minutes until the cheese melts.
Take the lid off, turn heat up to medium to crisp up the bottom side to a golden brown. Then, carefully flip the quesadilla to cook the other side to a golden brown.
Cut into quarters, serve warm and enjoy!