31+ Mouthwatering Keto Chicken Quesadilla Recipes to Spice Up Your Weeknight Dinners

If you’re following a keto diet, you know that finding meals that are both satisfying and low in carbs can sometimes feel like a challenge.

But what if we told you there’s a delicious, versatile dish that fits perfectly into your keto meal plan and can be customized with endless variations?

Enter: the keto chicken quesadilla.

Whether you’re a fan of spicy, creamy, cheesy, or fresh flavors, there’s a keto-friendly chicken quesadilla recipe for everyone.

With low-carb tortillas, plenty of cheese, and mouthwatering fillings like grilled chicken, vegetables, and savory sauces, you can enjoy this Mexican-inspired dish while sticking to your ketogenic lifestyle.

In this post, we’ve compiled over 31+ keto chicken quesadilla recipes that will keep you coming back for more.

From classic favorites like BBQ chicken to innovative options like creamy mushroom or zesty Cajun, these quesadillas are packed with bold flavors and satisfying textures.

Ready to take your keto meals to the next level?

Let’s dive into this collection of irresistible keto chicken quesadilla recipes!

31+ Mouthwatering Keto Chicken Quesadilla Recipes to Spice Up Your Weeknight Dinners

With 31+ keto chicken quesadilla recipes at your fingertips, your low-carb meal options just became a whole lot more exciting!

Whether you’re craving something spicy, creamy, or refreshing, these quesadillas are the perfect solution to your keto-friendly meal needs.

Plus, with all the different ways you can customize them, you’ll never get bored of this delicious dish.

The best part? These recipes are easy to make, packed with flavor, and perfect for meal prep or a quick weeknight dinner.

So grab your low-carb tortillas and get ready to indulge in some seriously tasty keto chicken quesadillas.

Cheesy Keto Chicken Quesadilla with Almond Flour Tortilla

This quesadilla is the perfect low-carb comfort food, made with a homemade almond flour tortilla that’s soft, pliable, and packed with flavor.

Tender shredded chicken, gooey cheese, and spices melt together for a crave-worthy keto-friendly meal that satisfies like the real deal—without the carbs.

Ingredients:

For the tortilla:

• 1 cup almond flour
• 1 tbsp psyllium husk powder
• 1 egg
• 1/4 tsp baking powder
• 1/4 cup warm water
• Pinch of salt

For the filling:

• 1 cup cooked shredded chicken
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp butter or avocado oil (for pan)

Instructions:

1. Make the tortilla: In a bowl, mix almond flour, psyllium husk, baking powder, salt, and egg. Slowly add warm water and knead into a soft dough. Let it rest for 5 minutes. Divide in half and roll each into a thin circle between two sheets of parchment paper.
2. Heat a non-stick skillet and cook each tortilla for 2–3 minutes per side until lightly golden. Set aside.
3. In a small bowl, mix shredded chicken with garlic powder and smoked paprika.
4. Heat butter or oil in a skillet over medium heat. Place one tortilla down, sprinkle half the cheese, add seasoned chicken, then top with remaining cheese and the second tortilla.
5. Cook for 2–3 minutes per side, pressing gently with a spatula, until cheese is melted and quesadilla is crispy.
6. Slice and serve hot, with sour cream or guacamole if desired.

This cheesy, crispy almond flour quesadilla brings serious satisfaction while keeping your carb count low.

Great for lunch, dinner, or even a savory snack—this version is a keto game changer you’ll keep coming back to.

Spicy Buffalo Chicken Keto Quesadilla with Cheese Wraps

Turn up the heat with this spicy buffalo chicken keto quesadilla, using cheese wraps instead of tortillas to keep things extra low-carb.

It’s bold, flavorful, and ultra cheesy—perfect for fans of buffalo wings and melty goodness alike.

Ingredients:

• 2 cheese wraps (like Folios or homemade provolone wraps)
• 1 cup cooked shredded chicken
• 2 tbsp buffalo sauce
• 1/4 cup cream cheese
• 1/4 cup shredded Monterey Jack
• 1 tbsp chopped green onion
• 1 tbsp butter (optional, for crisping)

Instructions:

1. In a bowl, mix shredded chicken with buffalo sauce and cream cheese until creamy and well-coated.
2. Heat a skillet over medium heat. Lay down one cheese wrap as the base.
3. Spread the buffalo chicken mixture evenly over the wrap, sprinkle with shredded Monterey Jack and green onions.
4. Place the second cheese wrap on top. Cook gently for 1–2 minutes until cheese starts to melt and hold together.
5. Carefully flip the quesadilla using a wide spatula. Optionally add a little butter to the skillet for extra crispiness.
6. Cook another 1–2 minutes, remove from heat, let it rest briefly, then slice and serve.

This buffalo chicken quesadilla is fiery, creamy, and absolutely satisfying. Using cheese wraps keeps carbs at a minimum while enhancing the richness.

It’s fast, flavorful, and ideal for busy keto nights.

Avocado Ranch Chicken Quesadilla with Coconut Flour Tortilla

If you love creamy, herby flavors, this avocado ranch chicken quesadilla is your new favorite.

Wrapped in a light and fluffy coconut flour tortilla, this dish balances bold taste with keto-friendly ingredients for a wholesome and indulgent bite.

Ingredients:

For the tortilla:

• 1/4 cup coconut flour
• 1/2 tsp xanthan gum
• 1/4 tsp baking powder
• 2 eggs
• 1/4 cup unsweetened almond milk
• Pinch of salt

For the filling:

• 1 cup cooked chopped chicken
• 1/2 avocado, mashed
• 2 tbsp ranch dressing (sugar-free)
• 1/2 cup shredded mozzarella or pepper jack cheese
• 1 tbsp olive oil or butter for cooking

Instructions:

1. Make the tortilla: In a bowl, whisk together eggs, almond milk, coconut flour, xanthan gum, baking powder, and salt until smooth. Let it sit for 2–3 minutes to thicken.
2. Heat a non-stick pan over medium-low and pour in half the batter, spreading thin. Cook like a crepe—about 2 minutes per side. Repeat for the second tortilla.
3. In a bowl, mix chicken, mashed avocado, and ranch dressing until combined.
4. Heat olive oil or butter in a skillet. Lay one tortilla down, sprinkle half the cheese, spread the avocado ranch chicken mixture, and top with remaining cheese and tortilla.
5. Cook over medium heat, pressing gently until golden brown on both sides and cheese is melted.
6. Slice and serve with extra ranch or avocado slices.

Creamy avocado, tangy ranch, and seasoned chicken combine in this keto quesadilla for a refreshing yet satisfying meal.

Coconut flour tortillas add a subtle sweetness and keep the dish light but hearty. A must-try twist on a classic!

BBQ Chicken Keto Quesadilla with Cauliflower Tortillas

This smoky, sweet, and savory quesadilla delivers all the comfort of BBQ chicken wrapped in a low-carb cauliflower tortilla.

It’s a satisfying fusion of southern flavor and keto-friendly creativity—perfect for a cozy weeknight meal or a casual weekend treat.

Ingredients:

For the cauliflower tortillas:

• 2 cups riced cauliflower (fresh or thawed from frozen)
• 1/2 cup shredded mozzarella
• 1 egg
• 1/4 tsp garlic powder
• Pinch of salt

For the filling:

• 1 cup cooked shredded chicken
• 2 tbsp sugar-free BBQ sauce
• 1/2 cup shredded cheddar cheese
• 1 tbsp chopped red onion (optional)
• Butter or oil for the pan

Instructions:

1. Make the tortillas: Preheat oven to 375°F (190°C). Microwave riced cauliflower for 4–5 minutes, then squeeze out as much moisture as possible using a cheesecloth or towel.
2. Mix with egg, mozzarella, garlic powder, and salt. Shape into two circles on parchment-lined baking sheets and bake for 10–12 minutes until firm and golden. Let cool slightly.
3. Toss shredded chicken with BBQ sauce.
4. Heat a skillet with butter or oil. Place one cauliflower tortilla in the pan, layer with cheddar, BBQ chicken, onion, and more cheese, then top with the second tortilla.
5. Cook for 2–3 minutes per side until golden and melty.
6. Slice and serve with extra BBQ sauce or ranch dressing.

With its sweet BBQ flavor and cheesy goodness wrapped in a cauliflower tortilla, this quesadilla hits every comfort food craving—without kicking you out of ketosis.

It’s hearty, flavorful, and easy to make ahead.

Jalapeño Popper Chicken Quesadilla (Keto Style)

Inspired by the creamy, spicy bite of jalapeño poppers, this quesadilla combines shredded chicken with cream cheese, jalapeños, and crispy bacon—all tucked into a crispy low-carb wrap.

It’s bold, indulgent, and made for those who love a little kick.

Ingredients:

• 2 low-carb tortillas (store-bought or homemade)
• 1 cup cooked shredded chicken
• 2 tbsp cream cheese
• 1/2 cup shredded pepper jack cheese
• 2 slices cooked bacon, crumbled
• 1–2 tbsp diced jalapeños (fresh or pickled)
• 1 tbsp butter for frying

Instructions:

1. In a bowl, mix shredded chicken, cream cheese, bacon, and jalapeños until creamy and well combined.
2. Heat butter in a skillet over medium heat. Place one tortilla down and layer half the shredded pepper jack cheese.
3. Spread the chicken mixture evenly, then add the rest of the cheese and top with the second tortilla.
4. Cook until golden and crispy on each side, about 2–3 minutes per side, pressing gently with a spatula.
5. Slice and enjoy with sour cream or a keto-friendly ranch dip.

This quesadilla has all the indulgent flavor of a jalapeño popper with the added bonus of shredded chicken and crispy bacon.

It’s rich, spicy, and totally satisfying—ideal for keto comfort food cravings.

Pesto Chicken Quesadilla with Zucchini Wraps

For a fresh, herby twist on the traditional quesadilla, this keto-friendly version uses thin zucchini slices as the “tortilla” and is layered with creamy pesto chicken and melty mozzarella.

Light, bright, and flavorful, it’s perfect for spring and summer vibes.

Ingredients:

• 1 medium zucchini, thinly sliced lengthwise
• 1 cup cooked shredded chicken
• 2 tbsp keto pesto (homemade or store-bought)
• 1/2 cup shredded mozzarella
• 1 tbsp grated Parmesan (optional)
• Olive oil or avocado oil for pan-frying

Instructions:

1. Lay zucchini slices side-by-side on a parchment sheet, overlapping slightly to form a rectangle (about the size of a tortilla).
2. Gently pan-sear the zucchini wrap in a non-stick skillet for 1–2 minutes per side to make it more pliable and dry. Set aside.
3. Mix shredded chicken with pesto.
4. On one zucchini wrap, layer half the mozzarella, add pesto chicken, top with the remaining cheese and Parmesan if using.
5. Place the second zucchini wrap on top. Gently pan-fry the quesadilla for 2–3 minutes per side until cheese is melty and edges are golden.
6. Slice carefully and serve warm with extra pesto on the side.

This light and refreshing take on the classic quesadilla is full of Italian-inspired flavor, thanks to the vibrant pesto and savory cheese.

Using zucchini as the wrap makes it extra low-carb while keeping the dish bright and satisfying.

Creamy Spinach & Chicken Quesadilla with Egg Wraps

This rich and creamy quesadilla uses fluffy egg wraps instead of tortillas for a nearly zero-carb base.

With tender chicken, sautéed spinach, and melty cheese in a creamy garlic blend, it’s a protein-packed meal that tastes like comfort food with a gourmet edge.

Ingredients:

For the egg wraps:

• 2 eggs
• 1 tbsp heavy cream
• Salt and pepper to taste
• Butter or oil for the pan

For the filling:

• 1 cup cooked shredded chicken
• 1 cup fresh spinach (chopped)
• 2 tbsp cream cheese
• 1/2 cup shredded mozzarella
• 1 garlic clove, minced
• 1 tsp olive oil

Instructions:

1. Make the egg wraps: Whisk eggs, cream, salt, and pepper. Pour half the mixture into a greased non-stick pan over medium heat, swirl to coat, and cook for 1–2 minutes until set. Repeat for the second wrap and set aside.
2. In the same skillet, heat olive oil and sauté garlic and spinach for 1–2 minutes until wilted. Stir in cream cheese and chicken. Mix until creamy and combined.
3. Place one egg wrap back in the skillet, sprinkle half the mozzarella, add the chicken-spinach mixture, then the remaining cheese, and top with the second wrap.
4. Cook 1–2 minutes per side, carefully flipping, until golden and melty.
5. Slice and serve warm.

With soft egg wraps and a rich, creamy filling, this quesadilla is low in carbs and high in flavor.

It’s a comforting, nutrient-rich option for breakfast, lunch, or dinner—no tortilla needed.

Mediterranean Chicken Quesadilla with Flaxseed Tortilla

Take your taste buds on a trip with this Mediterranean-inspired keto quesadilla.

Flaxseed tortillas provide a fiber-rich base for juicy chicken, feta cheese, olives, and sun-dried tomatoes. It’s zesty, herby, and completely satisfying without the carbs.

Ingredients:

For the tortilla:

• 1/4 cup golden flaxseed meal
• 1 tbsp coconut flour
• 1/4 tsp garlic powder
• 1 egg
• 1/4 cup water
• Salt to taste

For the filling:

• 1 cup cooked diced chicken breast
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped Kalamata olives
• 1 tbsp chopped sun-dried tomatoes (no sugar added)
• 1/2 cup shredded mozzarella
• 1/2 tsp dried oregano
• 1 tbsp olive oil

Instructions:

1. Make the tortilla: Mix flaxseed meal, coconut flour, garlic powder, salt, egg, and water. Stir into a smooth batter. Pour into a non-stick skillet and cook like a crepe for 2 minutes per side. Make two tortillas.
2. In a bowl, toss chicken with feta, olives, tomatoes, and oregano.
3. Heat olive oil in a skillet, place one tortilla down, layer with half the mozzarella, then the chicken mixture, and top with the rest of the cheese and second tortilla.
4. Cook over medium heat until both sides are crispy and cheese is melted.
5. Slice and serve with a dollop of Greek yogurt or tzatziki.

This Mediterranean twist on a classic quesadilla is packed with flavor, fiber, and healthy fats.

It’s perfect when you want something light but satisfying, and it makes a great meal prep option, too.

Thai Peanut Chicken Quesadilla (Keto Version)

Bold and nutty with a hint of spice, this keto Thai peanut chicken quesadilla is an unexpected but irresistible flavor fusion.

The homemade peanut sauce brings everything together while low-carb tortillas keep it guilt-free and full of healthy fats.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 2 tbsp natural peanut butter (unsweetened)
• 1 tsp sesame oil
• 1 tbsp coconut aminos or soy sauce (low-sugar)
• 1/2 tsp fresh grated ginger
• 1/4 tsp garlic powder
• 1/2 cup shredded mozzarella or provolone
• 1 tbsp chopped green onion
• Butter or oil for pan

Instructions:

1. In a bowl, mix peanut butter, sesame oil, coconut aminos, ginger, and garlic powder until smooth. Add water 1 tsp at a time if needed to thin the sauce.
2. Stir in shredded chicken until well coated.
3. Heat butter or oil in a skillet. Place one tortilla down, sprinkle half the cheese, add the peanut chicken mixture, top with green onions and remaining cheese, then the second tortilla.
4. Cook for 2–3 minutes per side until golden brown and cheese is melted.
5. Slice and serve with a sprinkle of chopped peanuts or extra green onions.

This creative take combines classic quesadilla form with Thai-inspired flavors, delivering richness, crunch, and spice in every bite.

It’s proof that keto meals can be adventurous and full of personality!

Cilantro Lime Chicken Quesadilla with Almond Flour Tortilla

This zesty and refreshing cilantro lime chicken quesadilla combines fresh flavors with a soft almond flour tortilla for a light and flavorful meal.

The tangy lime and aromatic cilantro blend perfectly with the chicken and cheese, making it a great option for a quick and tasty meal.

Ingredients:

For the almond flour tortilla:

• 1 cup almond flour
• 1 tbsp psyllium husk powder
• 1 egg
• 1/4 tsp baking powder
• 1/4 cup warm water
• Pinch of salt

For the filling:

• 1 cup cooked shredded chicken
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella
• 1 tbsp olive oil (for cooking)

Instructions:

1. Make the tortillas: In a bowl, combine almond flour, psyllium husk, baking powder, and salt. Add the egg and warm water, then knead into a dough. Divide into two portions and roll out each into a thin circle between parchment paper.
2. Heat a non-stick skillet over medium heat. Cook each tortilla for 2–3 minutes on each side until golden. Set aside.
3. Toss the shredded chicken with lime juice and cilantro.
4. In the same skillet, heat olive oil. Place one tortilla in the skillet, sprinkle with half the cheese, top with cilantro-lime chicken, then add the rest of the cheese and the second tortilla.
5. Cook for 2–3 minutes per side, pressing gently, until golden brown and the cheese is melted.
6. Slice and serve with extra lime wedges or avocado.

The bright cilantro and lime flavors make this quesadilla light and vibrant, perfect for those seeking something fresh and savory.

Paired with the soft almond flour tortillas, it’s a satisfying low-carb treat that’s full of flavor.

Mexican Street Corn Chicken Quesadilla (Keto-Friendly)

This quesadilla is inspired by the popular Mexican street corn (elote), featuring charred corn, creamy sauce, and a smoky, cheesy filling.

The corn is swapped for a low-carb alternative, but the bold flavors remain, making this a delicious and satisfying keto-friendly twist on a classic.

Ingredients:

For the filling:

• 1 cup cooked shredded chicken
• 1/4 cup grilled or roasted cauliflower florets (to replace corn)
• 2 tbsp mayo (preferably avocado oil-based)
• 1 tbsp lime juice
• 1 tbsp chili powder
• 1/4 tsp smoked paprika
• 1/2 cup crumbled cotija cheese
• 1/2 cup shredded mozzarella or Monterey Jack
• 2 low-carb tortillas (store-bought or homemade)
• Butter or oil for the pan

Instructions:

1. In a bowl, mix the shredded chicken, cauliflower, mayo, lime juice, chili powder, paprika, and cotija cheese.
2. Heat a non-stick skillet over medium heat and melt some butter or oil. Place one tortilla down, sprinkle half the mozzarella, then add the chicken-cauliflower mixture and the rest of the cheese.
3. Top with the second tortilla and cook for 2–3 minutes per side, pressing gently until golden brown and cheese is melted.
4. Slice and serve with extra lime wedges and a sprinkle of chili powder for garnish.

This keto version of Mexican street corn delivers the same smoky, tangy, and cheesy flavor—without the carbs from traditional corn.

It’s a comforting, flavorful dish perfect for those who miss the taste of elote but want to stay low-carb.

Balsamic Glazed Chicken Quesadilla with Zucchini Tortillas

This unique balsamic glazed chicken quesadilla brings together tangy balsamic vinegar with savory chicken and melty cheese, all wrapped in soft zucchini tortillas.

The result is a flavorful and gourmet twist on a keto quesadilla that’s perfect for a sophisticated meal.

Ingredients:

For the zucchini tortillas:

• 2 medium zucchinis, thinly sliced lengthwise
• 1 tbsp olive oil
• Salt and pepper to taste

For the filling:

• 1 cup cooked shredded chicken
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1/4 cup shredded mozzarella
• 1/4 cup crumbled goat cheese
• 1 tbsp fresh basil, chopped
• 1 tbsp butter or oil for the pan

Instructions:

1. Make the zucchini tortillas: Heat a non-stick skillet over medium heat and add olive oil. Lightly sauté zucchini slices for 2–3 minutes on each side to soften them, then set aside to cool. You’ll need 4–6 slices per quesadilla.
2. In a separate pan, heat olive oil and cook shredded chicken with balsamic vinegar for 3–4 minutes, allowing the vinegar to reduce and coat the chicken.
3. Layer the zucchini slices on a flat surface to form the base for your quesadilla, overlapping slightly. Top with balsamic chicken, mozzarella, goat cheese, and fresh basil.
4. Fold the zucchini slices over the filling and cook in a skillet with butter or oil for 1–2 minutes per side until golden brown and crispy.
5. Slice and serve warm, garnished with extra basil or a drizzle of balsamic glaze.

This quesadilla combines the tangy richness of balsamic vinegar with creamy cheeses and savory chicken, all wrapped in light zucchini tortillas.

It’s an elegant and flavorful meal that’s perfect for those looking to enjoy gourmet flavors on a keto diet.

Southwest Chicken Quesadilla with Cheddar and Avocado

This hearty, southwest-inspired keto quesadilla combines smoky chicken with the richness of cheddar cheese, creamy avocado, and a touch of heat from jalapeños.

It’s the perfect blend of spicy, cheesy, and satisfying.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 1/2 cup shredded cheddar cheese
• 1/2 ripe avocado, sliced
• 1–2 tbsp diced jalapeños (fresh or pickled)
• 1 tbsp sour cream (optional, for serving)
• Butter or oil for cooking

Instructions:

1. In a bowl, toss shredded chicken with a pinch of chili powder, cumin, and smoked paprika to season.
2. Heat butter or oil in a skillet over medium heat. Place one tortilla in the pan, sprinkle with half of the cheddar cheese, then add the seasoned chicken, jalapeños, and slices of avocado.
3. Top with the remaining cheese and the second tortilla.
4. Cook for 2–3 minutes on each side, pressing gently with a spatula, until golden brown and the cheese is melted.
5. Slice and serve with a dollop of sour cream for extra richness.

This quesadilla has a perfect balance of spicy, creamy, and cheesy flavors.

The addition of avocado gives it a smooth richness, while the jalapeños and seasonings add a satisfying kick. It’s perfect for a quick and flavorful lunch or dinner.

Poppy Seed Chicken Quesadilla (Keto-Friendly)

Inspired by the classic poppy seed chicken casserole, this keto quesadilla takes creamy chicken, poppy seeds, and cheese and turns them into a delicious low-carb meal.

It’s creamy, cheesy, and comforting with a poppy seed twist.

Ingredients:

• 2 low-carb tortillas (store-bought or homemade)
• 1 cup cooked shredded chicken
• 2 tbsp cream cheese
• 1/4 cup mayonnaise (preferably avocado oil-based)
• 1/4 tsp garlic powder
• 1/2 tsp poppy seeds
• 1/2 cup shredded mozzarella or Monterey Jack
• 1 tbsp butter or oil for cooking

Instructions:

1. In a bowl, combine shredded chicken, cream cheese, mayonnaise, garlic powder, and poppy seeds. Stir until well combined.
2. Heat butter or oil in a skillet over medium heat. Place one tortilla in the pan and sprinkle with half of the shredded cheese.
3. Spread the poppy seed chicken mixture evenly over the cheese, then top with the remaining cheese and the second tortilla.
4. Cook for 2–3 minutes per side until the tortilla is golden and the cheese is melted.
5. Slice and serve warm.

This keto-friendly poppy seed chicken quesadilla is rich, creamy, and packed with flavor.

The combination of poppy seeds and chicken creates a unique texture and taste that feels indulgent yet light, making it a great comfort food choice on your keto journey.

Garlic Parmesan Chicken Quesadilla with Flaxseed Tortilla

Garlic Parmesan lovers will rejoice over this flavorful quesadilla, featuring a garlic-infused chicken mixture combined with savory Parmesan cheese.

The flaxseed tortilla adds fiber and keeps this meal low-carb and filling.

Ingredients:

For the flaxseed tortilla:

• 1/4 cup flaxseed meal
• 1 tbsp coconut flour
• 1 egg
• 1/4 tsp garlic powder
• 1/4 tsp baking powder
• 1/4 cup water
• Pinch of salt

For the filling:

• 1 cup cooked shredded chicken
• 2 tbsp grated Parmesan cheese
• 1 tbsp cream cheese
• 1 tsp garlic powder
• 1 tbsp butter or oil for cooking

Instructions:

1. Make the flaxseed tortilla: In a bowl, whisk together flaxseed meal, coconut flour, garlic powder, baking powder, and salt. Add the egg and water and mix until smooth. Pour the batter into a preheated, greased skillet and cook for 2–3 minutes on each side until golden and firm. Repeat for the second tortilla.
2. In a small bowl, mix shredded chicken with Parmesan cheese, garlic powder, and cream cheese.
3. Heat butter or oil in a skillet over medium heat. Place one flaxseed tortilla down, then spread the garlic Parmesan chicken mixture evenly over it. Top with the second tortilla.
4. Cook for 2–3 minutes on each side, pressing gently with a spatula, until golden brown and cheese is melted.
5. Slice and serve with extra Parmesan or a sprinkle of parsley for garnish.

This garlic Parmesan chicken quesadilla is packed with savory, cheesy goodness, and the flaxseed tortilla provides a nutty flavor and excellent fiber.

It’s a perfect low-carb, keto meal that combines richness with freshness in every bite.

Buffalo Chicken Quesadilla with Blue Cheese Dressing

If you love the heat of buffalo wings, this keto-friendly quesadilla will be your new favorite.

The spicy buffalo chicken, combined with melty cheese and a tangy blue cheese dressing, creates the perfect balance of bold and creamy flavors.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 2 tbsp buffalo sauce (sugar-free)
• 1/4 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 1 tbsp butter for cooking
• 1 tbsp blue cheese dressing (optional, for serving)

Instructions:

1. Toss the shredded chicken in buffalo sauce until well-coated.
2. Heat butter in a skillet over medium heat. Place one tortilla in the skillet and sprinkle with half the cheddar cheese.
3. Add the buffalo chicken and top with crumbled blue cheese, then place the second tortilla on top.
4. Cook for 2–3 minutes per side until golden and crispy, pressing gently with a spatula.
5. Slice and serve with a drizzle of blue cheese dressing for added flavor.

This buffalo chicken quesadilla is fiery, creamy, and irresistible.

The combination of spicy buffalo sauce with creamy blue cheese brings an exciting twist to the classic quesadilla while keeping it keto-friendly and full of flavor.

Chicken Caesar Quesadilla with Spinach Tortilla

This keto chicken Caesar quesadilla combines the fresh, crisp flavors of a Caesar salad with savory chicken and melty cheese, all wrapped up in a low-carb spinach tortilla.

It’s a fun twist on a classic salad, and it’s perfect for lunch or dinner.

Ingredients:

For the spinach tortilla:

• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1 egg
• 1/4 cup spinach, finely chopped
• 1 tbsp water
• Salt and pepper to taste

For the filling:

• 1 cup cooked shredded chicken
• 2 tbsp Caesar dressing (low-carb)
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella
• 1 tbsp olive oil for cooking

Instructions:

1. Make the spinach tortilla: In a bowl, combine coconut flour, almond flour, spinach, egg, water, salt, and pepper. Mix into a dough, then roll it out into two thin circles.
2. Heat olive oil in a skillet over medium heat. Cook each tortilla for 2–3 minutes on each side until golden and firm. Set aside.
3. Toss the shredded chicken with Caesar dressing until coated.
4. Place one tortilla back in the skillet, sprinkle with half the mozzarella, then layer with the Caesar-dressed chicken and Parmesan cheese.
5. Top with the second tortilla and cook for 2–3 minutes per side until golden brown and melty.
6. Slice and serve with extra Parmesan and a drizzle of Caesar dressing if desired.

This chicken Caesar quesadilla takes the classic Caesar salad to the next level with savory chicken, melty cheese, and a low-carb spinach tortilla.

It’s rich, creamy, and the perfect comfort food for those following a keto diet.

Hawaiian Chicken Quesadilla (Keto Style)

For a tropical twist on the classic chicken quesadilla, this recipe features juicy chicken, sugar-free pineapple, and savory cheese all wrapped up in a low-carb tortilla.

The combination of sweet and savory flavors will transport you to an island paradise.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 1/4 cup diced fresh pineapple (or canned pineapple in its own juice, drained)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese
• 1 tbsp coconut oil for cooking
• 1 tbsp chopped cilantro (optional, for garnish)

Instructions:

1. Heat coconut oil in a skillet over medium heat. Place one tortilla in the skillet and sprinkle with half of the mozzarella and cheddar cheese.
2. Top with shredded chicken and diced pineapple, then add the remaining cheese.
3. Place the second tortilla on top and cook for 2–3 minutes per side, pressing gently with a spatula until the tortillas are golden brown and the cheese is melted.
4. Slice and garnish with chopped cilantro for a fresh touch.

This Hawaiian chicken quesadilla is the perfect blend of sweet and savory flavors, with the pineapple adding a refreshing burst of tropical flavor.

It’s a fun and unique way to enjoy a keto-friendly quesadilla with a taste of the islands.

Chicken and Bacon Ranch Quesadilla

This keto-friendly quesadilla brings together crispy bacon, tender chicken, and a creamy ranch dressing for a satisfying, savory meal.

The bacon adds a smoky crunch while the ranch dressing enhances the overall richness.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 3 strips bacon, cooked and crumbled
• 2 tbsp ranch dressing (sugar-free)
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp butter or oil for cooking

Instructions:

1. In a bowl, toss the shredded chicken with ranch dressing and crumbled bacon.
2. Heat butter or oil in a skillet over medium heat. Place one tortilla in the pan and sprinkle with half of the cheddar and mozzarella cheese.
3. Add the chicken-bacon ranch mixture on top and sprinkle with the remaining cheese.
4. Place the second tortilla on top and cook for 2–3 minutes per side, pressing gently until golden and crispy.
5. Slice and serve warm.

This quesadilla combines rich ranch dressing, crispy bacon, and tender chicken in a way that feels indulgent yet perfectly keto-friendly.

It’s a great choice for a savory lunch or dinner.

Pesto Chicken Quesadilla with Sun-Dried Tomatoes

This vibrant pesto chicken quesadilla uses fresh basil pesto to infuse chicken with a rich, aromatic flavor.

Sun-dried tomatoes add a tangy depth to the filling, making this a delicious and refreshing low-carb meal.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 2 tbsp basil pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil for cooking

Instructions:

1. In a bowl, mix the shredded chicken with pesto and chopped sun-dried tomatoes until well combined.
2. Heat olive oil in a skillet over medium heat. Place one tortilla in the skillet and sprinkle with half of the mozzarella cheese.
3. Add the pesto chicken mixture on top and sprinkle with the remaining cheese.
4. Place the second tortilla on top and cook for 2–3 minutes per side, pressing gently until golden brown and melty.
5. Slice and serve with extra basil or a drizzle of pesto for garnish.

This pesto chicken quesadilla is packed with fresh, aromatic flavors.

The combination of basil pesto, sun-dried tomatoes, and melty mozzarella makes for a delicious and satisfying keto meal.

Chipotle Chicken Quesadilla with Cilantro Lime Rice (Cauliflower Rice)

Inspired by the bold flavors of Chipotle, this quesadilla features smoky chipotle-seasoned chicken and creamy cheese, with a low-carb “cilantro lime rice” made from cauliflower rice.

It’s a perfect combination of smoky, tangy, and cheesy goodness.

Ingredients:

For the cilantro lime cauliflower rice:

• 1 cup cauliflower rice (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp chopped cilantro
• Salt to taste

For the filling:

• 1 cup cooked shredded chicken
• 1 tbsp chipotle seasoning or chipotle powder
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 low-carb tortillas (store-bought or almond flour-based)
• Butter or oil for cooking

Instructions:

1. Make the cilantro lime rice: Heat olive oil in a skillet over medium heat. Add cauliflower rice and sauté for 5-7 minutes until tender. Stir in lime juice, cilantro, and salt. Set aside.
2. Toss the shredded chicken with chipotle seasoning until well coated.
3. Heat butter or oil in a skillet over medium heat. Place one tortilla in the pan and sprinkle with half of the cheddar and Monterey Jack cheese.
4. Add the chipotle chicken and cilantro lime cauliflower rice on top, then sprinkle with the remaining cheese.
5. Place the second tortilla on top and cook for 2–3 minutes per side until golden brown and cheese is melted.
6. Slice and serve with extra cilantro or a squeeze of lime.

This Chipotle-inspired chicken quesadilla with cilantro lime cauliflower rice is a bold, smoky, and refreshing take on the classic.

It’s a satisfying low-carb meal that’s full of flavor and perfect for any time of day.

Chicken Alfredo Quesadilla with Zucchini Noodles

This creamy chicken Alfredo quesadilla incorporates zucchini noodles to bring in some vegetable goodness while keeping the carbs low.

The rich, creamy Alfredo sauce perfectly complements the tender chicken and melty cheese.

Ingredients:

For the zucchini noodles:

• 1 medium zucchini, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper to taste

For the filling:

• 1 cup cooked shredded chicken
• 2 tbsp heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp garlic butter (or regular butter)
• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 tbsp olive oil for cooking

Instructions:

1. Prepare the zucchini noodles: Heat olive oil in a skillet over medium heat. Sauté the zucchini noodles for 2–3 minutes until tender. Season with salt and pepper. Set aside.
2. In the same skillet, melt garlic butter and add the shredded chicken. Stir in heavy cream and Parmesan cheese to create a creamy sauce. Cook for 3–4 minutes until thickened.
3. Place one tortilla in the skillet and sprinkle with mozzarella cheese. Add a layer of zucchini noodles, followed by the creamy chicken Alfredo mixture. Top with the remaining mozzarella.
4. Place the second tortilla on top and cook for 2–3 minutes per side until golden brown and the cheese is melted.
5. Slice and serve warm.

This Chicken Alfredo Quesadilla is creamy, cheesy, and packed with rich flavor.

The zucchini noodles provide a satisfying texture without the carbs, making this a perfect keto meal.

BBQ Chicken Quesadilla with Cheddar and Jalapeños

For a tangy and smoky twist on the traditional chicken quesadilla, this BBQ chicken version uses a sugar-free BBQ sauce to create a bold flavor profile.

Paired with sharp cheddar and spicy jalapeños, it’s a flavorful, keto-friendly meal.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 2 tbsp sugar-free BBQ sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1–2 tbsp sliced jalapeños (fresh or pickled)
• 1 tbsp butter for cooking

Instructions:

1. Toss the shredded chicken with the BBQ sauce until evenly coated.
2. Heat butter in a skillet over medium heat. Place one tortilla in the skillet and sprinkle with half the cheddar cheese.
3. Add the BBQ chicken, red onion, and jalapeños on top. Sprinkle with the remaining cheddar cheese and place the second tortilla on top.
4. Cook for 2–3 minutes per side until golden brown and the cheese is melted.
5. Slice and serve with extra BBQ sauce or a drizzle of ranch dressing, if desired.

This BBQ Chicken Quesadilla brings a smoky, tangy kick with just the right amount of spice from the jalapeños.

It’s a great way to enjoy the bold flavors of BBQ on a keto diet.

Mediterranean Chicken Quesadilla with Feta and Olives

This Mediterranean-inspired quesadilla is full of vibrant flavors, including briny feta cheese, tangy Kalamata olives, and fresh herbs.

It’s a fresh and savory twist on the classic, all while keeping things low-carb.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup chopped red onion
• 1 tbsp chopped fresh parsley
• 1 tbsp olive oil for cooking
• 1/2 tsp oregano (optional)
• 1/2 cup shredded mozzarella cheese

Instructions:

1. In a bowl, mix the shredded chicken, feta cheese, olives, red onion, and parsley. Season with oregano, if desired.
2. Heat olive oil in a skillet over medium heat. Place one tortilla in the pan and sprinkle with half of the shredded mozzarella cheese.
3. Add the Mediterranean chicken mixture on top and sprinkle with the remaining mozzarella cheese.
4. Place the second tortilla on top and cook for 2–3 minutes per side until golden brown and the cheese is melted.
5. Slice and serve with extra parsley or a drizzle of olive oil for garnish.

This Mediterranean Chicken Quesadilla is a deliciously fresh and savory option that brings the bright flavors of Greece to your plate.

It’s an easy and flavorful way to enjoy Mediterranean ingredients in a keto-friendly format.

Spicy Cajun Chicken Quesadilla with Avocado

This spicy Cajun chicken quesadilla brings heat and bold flavors, paired with creamy avocado to balance out the spice.

The Cajun seasoning adds a smoky, aromatic depth to the chicken, making it a satisfying, zesty meal.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 1–2 tbsp Cajun seasoning
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese
• 1/2 ripe avocado, sliced
• 1 tbsp butter or oil for cooking

Instructions:

1. Toss the shredded chicken with Cajun seasoning until evenly coated.
2. Heat butter or oil in a skillet over medium heat. Place one tortilla in the skillet and sprinkle with half of the mozzarella and cheddar cheese.
3. Add the Cajun-seasoned chicken on top, followed by the remaining cheese.
4. Top with avocado slices and place the second tortilla on top.
5. Cook for 2–3 minutes on each side, pressing gently until golden and crispy.
6. Slice and serve warm, optionally with a side of sour cream or extra avocado for richness.

This spicy Cajun Chicken Quesadilla packs a punch of flavor with the smoky heat from the Cajun seasoning, perfectly complemented by the creamy avocado.

It’s a fantastic option for those who like their meals with a little kick.

Creamy Mushroom Chicken Quesadilla

This creamy mushroom chicken quesadilla features earthy mushrooms and a rich, creamy sauce made with heavy cream and cheese.

It’s a luxurious, comforting keto meal that feels like an indulgence while staying low-carb.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 1/2 cup mushrooms, sliced
• 2 tbsp heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter or oil for cooking
• 1 clove garlic, minced

Instructions:

1. In a skillet, melt butter and sauté the mushrooms and garlic over medium heat for 3–4 minutes until tender.
2. Add the shredded chicken and heavy cream to the skillet, stirring until the chicken is coated in the creamy sauce. Cook for another 2–3 minutes, allowing the sauce to thicken.
3. Place one tortilla in the skillet and sprinkle with half of the mozzarella and Parmesan cheese.
4. Add the creamy chicken and mushroom mixture on top, then sprinkle with the remaining cheese.
5. Place the second tortilla on top and cook for 2–3 minutes per side, pressing gently until golden brown and the cheese is melted.
6. Slice and serve warm with extra Parmesan for garnish.

This creamy mushroom chicken quesadilla is rich, comforting, and bursting with savory flavors.

The combination of mushrooms, cream, and cheese makes it an indulgent but keto-friendly meal that’s perfect for a cozy dinner.

Lemon Garlic Chicken Quesadilla with Spinach

This light and refreshing lemon garlic chicken quesadilla combines zesty lemon and fragrant garlic to create a bright, flavorful filling.

Fresh spinach adds a touch of green, making this a wholesome, delicious low-carb meal.

Ingredients:

• 2 low-carb tortillas (store-bought or almond flour-based)
• 1 cup cooked shredded chicken
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1/2 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp butter or oil for cooking

Instructions:

1. In a skillet, heat olive oil and sauté the garlic for 1–2 minutes until fragrant.
2. Add the shredded chicken, lemon juice, and spinach to the skillet. Cook for 2–3 minutes until the spinach wilts and the chicken is heated through.
3. Place one tortilla in the skillet and sprinkle with half of the mozzarella cheese.
4. Add the lemon garlic chicken mixture on top, then sprinkle with the remaining cheese and feta, if using.
5. Place the second tortilla on top and cook for 2–3 minutes per side, pressing gently until golden brown and the cheese is melted.
6. Slice and serve warm, optionally garnished with extra lemon zest or parsley.

This lemon garlic chicken quesadilla is bright, zesty, and full of fresh flavors.

The combination of lemon, garlic, and spinach provides a refreshing twist, making it a perfect low-carb option for a light but satisfying meal.