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Low Carb Chicken Quesadilla
  • CourseDinner
  • 1each Low Carb Wraps
  • 3oz Pepper Jack Cheeseshredded
  • 2.5oz Chicken Breastsgrilled, shredded
  • 1/2each Avocadosliced thin
  • 1tsp Jalepenochopped jalapeño
  • 1/4tsp Pink Himalayan Salt
  • 1tbs Sour Cream
  1. Place the wrap on a frying pan wide enough to allow the wrap to lay as fully flat as possible on a medium heat.
  2. 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).
  3. Add the chicken breast, avocado and jalapeño to one half of the wrap.
  4. 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.
  5. Take off the pan and cut into thirds. Enjoy with salsa and/or sour cream!