Crispy, flaky quesadillas loaded with amazing savory flavor combos made with low carb tortillas (only 4 net carbs). These remind me of the restaurant quesadillas I love so much, that are way too high carb for me 😉 so this very low carb meal feels like a delicious splurge!
I had company a few weeks ago, and this was the perfect quick & easy meal for a fun social visit. I love it for a fast low carb dinner too, as “easy keto for one” on nights I want something indulgent to enjoy with a good movie. 🙂
Low Carb Chicken Quesadilla Recipe
I made mine with grilled chicken strips, sautéed onions & cheese. I’m eating super simple right now, but you can get creative and toss in anything you please, like create a low carb “mexican pizza” or do it pizza calzone style with mozzarella & pepperoni! 
You could make “buffalo chicken” quesadillas, a breakfast quesadilla, or even add cinnamon & cream cheese with berries and make a dessert quesadilla (or crepes). The ideas are endless!
I have a detailed photo tour below, but watch this short video for the “quick & easy” version:
I used the Mission Carb Balance Tortillas (4 net carbs each).
They’re super soft and great for quick low carb wraps, but if you toss them in a skillet with a little butter and brown them on both sides… they come out perfectly flaky and crisp. 
I like to brown both sides in a little butter to make the wrap crispy & flaky.
This quesadilla with two wraps plus the meat & cheese filling makes for a full plate of food, so if you have less appetite or you’re having avocado etc on the side, I often just use one wrap myself – brown, flip, fill then fold it in half. 😉
I browned these tortillas in the same skillet where I had just sautéed the onions, which just made them even better!
I brown one side, flip it and add the chicken etc, then top it with the browned side of the second tortilla (facing the inside), then flip it to brown the other side of that second tortilla while the cheese melts on the inside…
I made these with just grilled chicken, sautéed onions & cheese:
Once you flip it (carefully lol, or with a BIG spatula) and brown the other side of the second tortilla, slide it onto a plate and serve it hot!
I slice them into quarters with a pizza cutter for easy hand-held portions:
Optional Add-Ins:
* red & green pepper blend
* chopped bacon and/or steak
Like I said, you can get creative with this idea and add in anything you like.
I’ve made breakfast quesadillas with bacon, egg & cheese. Those are amazing too. 
I wasn’t planning on cooking, so I just pulled a few things out of the freezer and used what I had on hand. I sautéed a bag of frozen chopped onions first – and had those ready.
Whether I chop fresh onion or use one of these bags, I sauté it all up at once in a little butter. Then after I use what I want, I keep the rest in a sealed container in the refrigerator to add in to recipes or omelets throughout the week.
I also had some frozen grilled chicken strips.
These are great to keep on hand for quick meals.
You can toss them in a skillet straight from the freezer and brown them in a little butter. They thaw super fast, so you have grilled chicken in minutes!
These low carb chicken quesadillas came out DELICIOUS.
My company was impressed. 🙂
Serve with:
Queso cheese dip
Sour Cream
Guacamole or sliced avocado
Ranch or Blue Cheese for dipping
I don’t eat wraps or bread-style products very often, but every now and then it’s SUCH a nice treat – and I’ve been very impressed with the Mission brand “Carb Balance” tortillas. They’re super soft if you eat them as-is, and so flaky if you crisp them up in a little butter. 
Enjoy!
Best,
Lynn Terry
aka @LowCarbTraveler
Shop Low Carb / Keto at Netrition
Discount Code: LOWCARBTRAVELER
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The post 👩🍳 Low Carb Chicken Quesadillas first appeared on Traveling Low Carb.
