Low Carb Chicken Quesadilla Recipe (Keto-Friendly)
This quick and easy low carb chicken quesadilla recipe is ready in 30 minutes and fully customizable with your favorite fillings and cheese!
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Low Carb Chicken Quesadilla
This chicken quesadilla has been my go-to low carb meal for lunch or when I want a light dinner. It checks all the boxes on my list:
- quick to prep
- filling
- easy on the wallet
- low carb
It’s a healthier pick than a heavy, carb-loaded sandwich. Plus, it’s packed with protein, low on carbs, and won’t leave you feeling weighed down.
Making Chicken Quesadillas in Advance
Chicken quesadillas are perfect for meal prep or feeding a crowd at your next party. Try these make-ahead tips to keep them hot, fresh, and ready to serve!
- Make-ahead Convenience: pick up a rotisserie chicken, remove all the meat and keep in an airtight container to save time during the week.
- Stack and Store: layer uncooked quesadillas between parchment paper in an airtight container to prevent sticking.
- Cook on Demand: simply heat and crisp up the quesadillas on the stove or in the air fryer whenever you are ready to eat. Each person can customize their own!
- Perfect for Busy Days: ideal for quick lunches, weeknight dinners, or last-minute guests.
- Easily Customizable: Swap the chicken for beef or pork, mix in your favorite veggies, or switch up the cheese blend to make it just the way you like it.
I pick up a rotisserie chicken on a Sunday and remove all of the chicken from the carcass.
I’ll place it in an air tight container and use it for weekly meals. It’s a huge time-saver!
You will need the following ingredients listed below to make this quesadilla (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post).
Ingredients for Chicken Quesadillas
- Flour Tortillas: for a low carb, high fiber, Keto option, I went with Mission Carb Balance.
- Shredded Cheese: Mexican cheese, Colby Jack, Pepper Jack or mozzarella works great.
- Rotisserie Chicken: diced into small pieces, you can also use cooked boneless, skinless chicken breasts
- Spinach: substitute with kale if you prefer
- Olive Oil: can also use avocado oil, coconut oil or even butter.
- Peppers: diced, any color
- Yellow Onion: diced
- Season: as desired; you can use taco seasoning mix, or a blend of salt, pepper, garlic powder, chili powder and red pepper flakes if desired.
How to Make Chicken Quesadillas
Cook Veggies: Preheat a skillet with oil on medium heat. Add the spinach, onions and peppers and cook until soft.
Add the cooked chicken and season with salt, pepper and any other seasonings that you like.
I add a bit of garlic powder and just a dash of chili powder as I don’t like things too hot. Remove from heat.
Heat Tortillas: In the same pan, place the tortilla as fully flat as possible on medium heat.
Cover with Cheese: After 2-3 minutes, flip the tortilla over and add cheese, leaving an inch around the edges.
Add Cooked Chicken: Add the cooked chicken, onions, peppers and spinach to one half of the tortilla.
Fold the Tortilla: Fold the tortilla over with a spatula and press down to flatten, the cheese will stick the quesadilla together.
I love using my cast iron grill pan!
Take off the pan and cut into thirds.
Quesadilla Toppings
Add your favorite toppings. My go-to is sour cream.
Here are a few popular options:
- Sliced avocado or guacamole
- Diced tomatoes or pico de gallo
- Sour cream
- Salsa – try mango salsa or pineapple chunks for a sweet twist
Let me know if you give this tasty low carb chicken quesadilla recipe a try. It may become one of your favorite lunch ideas!
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Low Carb Chicken Quesadilla
Ingredients
- 1 cup Rotisserie Chicken, shredded or cooked chicken breasts
- 1 Red and Green Pepper, diced
- 1 Yellow Onions, diced
- 1 Flour Tortillas, low carb
- 1/2 cup Spinach
- 1/2 cup Shredded Cheese
- Salt and Pepper
- 1 tsp Olive Oil
- *Optional garlic powder, red pepper flakes, chili powder or taco seasoning
Instructions
- Preheat a skillet with oil on medium heat. Add the spinach, onions and peppers and cook until soft.
- Add the cooked chicken and season with salt, pepper and any other seasonings that you like.
- In the same pan, place the tortilla as fully flat as possible on medium heat.
- After 2-3 minutes, flip the tortilla over and add cheese, leaving an inch around the edges.
- Add the cooked chicken, onions, peppers and spinach to one half of the tortilla.
- Fold the tortilla over with a spatula and press down to flatten, the cheese will stick the quesadilla together.
- Take off the pan and cut into thirds.
- Add your favorite toppings.
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