Who likes buffalo chicken and melted cheese? I have combined two of my favorite flavors into one quick and easy meal. These keto quesadillas are a low carb buffalo chicken recipe that your whole family can enjoy. Plus I made up a quick blue cheese slaw to enjoy on the side.
Okey so what are my low carb tortilla options? Here are my two favorite keto tortilla shells, but not all grocery stores carry them. I’ve linked them here for your shopping convince. *Affiliate links used. I like these two because they taste the best and they are larger in size than most other varieties. Trust me, I’ve tried them all!
Josephs Lavash bread – 5 net carbs
Gluten Free & Keto paleo wraps – 6 net carbs
For this recipe I like to use frozen shredded chicken. Tip: I usually buy a bunch of chicken breast when it goes on sale and roast and shred it. It’s super easy. I just toss it in olive oil, paprika, salt & pepper. Bake at 350 degrees covered for about 40 min. Once its cooled, I just throw it in my Kitchen Aid and it shreds it in seconds. Portion out the chicken in freezable zip lock bags and your done. I find that it makes meals way easier during the week. If that sounds like too much work, you can buy frozen shredded chicken at the grocery store, use canned chicken, or throw some chicken in a crock pot with some butter and buffalo sauce when you leave for work. I am all about what works easiest for your life style.
Keto Quesadillas – Low carb buffalo chicken recipe
4 chicken breasts (or 160z) cooked & shredded
4oz cream cheese softened
1/4 cup franks Wing sauce (or your fav buffalo sauce)
Shredded cheddar or jack cheese
salt & pepper to taste
In a saucepan over medium heat, combine the buffalo sauce and cream cheese. Add in the cooked chicken breast and cook on med-low for about 5 minutes or until the flavors have combined. Set aside.
Blue Cheese Slaw
1/2 head of cabbage, chopped thinly or shredded
1/2 carrot shredded
1/2 cup blue cheese dressing (I like Litehouse)
1/4 cup mayonnaise
2 tablespoons vinegar
*optional 1/4 cup blue cheese crumbles
Combine blue cheese dressing, mayonnaise, vinegar, and crumbles in a bowl. Add in the shredded cabbage and carrots and toss. Place in refrigerator until the quesadillas are cooked and ready. If you are not a blue cheese lover, feel free to substitute the blue cheese dressing with ranch.
Heat skillet over medium heat with butter. Add the low carb tortilla and cover half of the tortilla with shredded cheddar or jack cheese. Pile on the shredded buffalo chicken and then add more shredded cheese. Add as much cheese as you want…the more the better in my book! Fold the tortilla in half. Cover and cook for approx. 3-4 minutes or until tortilla is golden brown. Flip and cook the other side. Remove from the skillet once the cheese is melted through. Serve with slaw and enjoy!
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