Preheat oven to 300°F. Mix sour cream and tomato paste with 1 tsp taco spice and reserve for assembly of the quesadilla. Add remaining 1/2 teaspoon taco spice to cottage cheese and reserve. Lay flour tortillas on a flat working area. On the bottom half of the tortilla, spread a thin layer of sour cream tomato paste spread. Cover sour cream spread evenly with the shredded lettuce. Slice the cooked chicken breast on the bias and layout evenly over the lettuce from end to end on the bottom half of the tortilla. Top with dollops of cottage cheese mixture and spread thinly and evenly over the chicken. Top with scallions and jack cheese. Fold the upper half of tortilla over the top of the fillings and press down lightly on the top. Brown both sides of quesadilla over medium heat in a skillet lightly coated with a non-stick cooking spray. Place quesadilla in oven to finish warming the filling. 

Serving Suggestion: Cut quesadilla smaller to serve as an hors d'oueuvre.