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.
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!