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Nothing like a chicken quesadilla!
One of my favorite meals for lunch or dinner during my teenage years was a jack cheese and chicken quesadilla with jalapeño (sometimes steak as well). Add some delicious salsa and sour cream and I was in heaven! I would always get it from the same small, authentic Mexican restaurant multiple times a week. Unhealthy? Sure. Delicious? Absolutely!
Since I’ve started keto, quesadillas have been out of the question due to the high carb amount in the wraps. Fortunately, over the past few weeks we’ve been making low carb wraps (5g or 6g of carbs) for breakfast or lunch and I realized that I can rekindle my once passionate relationship with a low carb chicken quesadilla!
We always purchase Mission’s Low Carb Wraps and Mrs. Renfro’s Green Salsa. The salsa is probably the best I’ve ever had.
It came out even more delicious than when I used to buy it because we get to season the chicken, add more cheese and use any other ingredients we want!
Here’s how to make it:
Low Carb Chicken Quesadilla
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Macros per quesadilla:
• 654 Calories
• 43g of Fat
• 52g of Protein
• 7g of Carbs
If not already done, grill the chicken breast with spices (optional) for additional flavor. Make sure it’s chopped so it cooks quicker and is ready to go into your quesadilla.
Place your wrap on a frying pan wide enough to allow the wrap to lay as fully flat as possible on a medium heat.
After a 2 minutes, flip the wrap over and begin laying out the pepper jack. Don’t get too close to the corners (leave a little less than in inch from the edges of the wrap).
Add the chopped chicken breast, sliced avocado and jalapeño to only one half of the wrap.
Fold the wrap over with a spatula and press down to flatten (not too much!). This will ensure the melted cheese glues the quesadilla together.
Take off the pan and cut into thirds. Enjoy with salsa and/or sour cream!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!
You’ll love our Dinner in Five cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dinner in Five – 30 low carb lunch recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy unconventional burgers, heavenly steaks, gourmet-style seafood, mouthwatering sauces, sides and much more every day of the month.
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Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.