Keto Cowboy Chicken Quesadilla Wraps Low Carb
Get ready to enjoy the best keto quesadilla wraps.
Low carb cowboy chicken quesadilla rolled up in a cheese shell.
No need for high carb tortillas when you can make cheese roll ups.
Easy keto chicken quesadilla wraps that are super delicious.
Low carb loaded quesadilla with chicken, black beans and cheese.
Simple and quick loaded quesadilla recipes you won’t want to pass up.
This cowboy quesadilla will be your new favorite.
Loaded chicken quesadilla that is tasty and delish.
Roll up these Tex Mex quesadillas today.
Yummy low carb keto wraps to serve for keto dinner, lunch, side dishes, snacks or appetizers.
Easy homemade keto chicken quesadilla wraps that kids and adults love.
Get ready to make the best low carb keto chicken quesadilla wraps.
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How To Make Keto Cowboy Chicken Quesadilla Wraps
Preheat the oven to 375 degrees.
In a bowl, mix together the shredded chicken and sugar free BBQ sauce and set aside.
Mix together the soy beans, Jalapeno,
red onion
and minced garlic in another bowl.
Whisk together the white vinegar,
olive oil, sugar free honey
and chopped parsley in a bowl,
and pour over top of the bean mixture in the other bowl.
Form 3-4 inch wide circles of shredded cheese on a parchment lined baking sheet. Be sure to leave room between each circle of cheese so that it can expand.
Bake the cheese for 8-10 minutes until lightly browned on the edges and with a lacelike appearance.
Let the cheese cool for a few minutes.
Form a row of the chicken down the center of each cheese circle,
top with some of the bean mixture, and roll the cheese around the filling.
Let the wraps cool before serving.
Serve and Enjoy
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Keto Cowboy Chicken Quesadilla Wraps
Ingredients
- 2 C. Shredded colby jack cheese
- 2 C. Shredded chicken
- ¼ C. Sugar free BBQ sauce
- 1 C. Black soy beans
- ½ Large Jalapeno finely chopped and deseeded
- ¼ C. Red onion chopped
- 1 tsp. Minced garlic
- 2 Tbsp. White vinegar
- 2 Tbsp. Olive oil
- 1 Tbsp. Sugar free honey
- 1 Tbsp. Chopped parsley
Instructions
- Preheat the oven to 375 degrees.
- In a bowl, mix together the shredded chicken and sugar free BBQ sauce and set aside.
- Mix together the soy beans, Jalapeno, red onion and minced garlic in another bowl.
- Whisk together the white vinegar, olive oil, sugar free honey and chopped parsley in a bowl, and pour over top of the bean mixture in the other bowl.
- Form 3-4 inch wide circles of shredded cheese on a parchment lined baking sheet. Be sure to leave room between each circle of cheese so that it can expand.
- Bake the cheese for 8-10 minutes until lightly browned on the edges and with a lacelike appearance.
- Let the cheese cool for a few minutes.
- Form a row of the chicken down the center of each cheese circle, top with some of the bean mixture, and roll the cheese around the filling.
- Let the wraps cool before serving.
Nutrition
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