Ingredients
- 2 cooked chicken breasts, shredded (or use rotisserie chicken)
- 1 cup shredded cheddar cheese (or Mexican blend)
- ½ cup shredded mozzarella cheese
- 2 low-carb/keto tortillas (almond flour or cheese-based)
- 2 tbsp cream cheese (optional for extra creaminess)
- 2 tbsp sour cream (for serving)
- 1 tbsp olive oil or butter (for cooking)
- 1 tsp taco seasoning (keto-friendly)
- Fresh cilantro or green onions (for garnish, optional)
Instructions
- Heat a skillet over medium heat and add a little olive oil or butter.
- In a bowl, mix shredded chicken with taco seasoning and cream cheese (if using).
- Place one tortilla in the skillet, sprinkle half of the cheddar and mozzarella evenly on top.
- Add the seasoned chicken mixture, then top with the rest of the cheese.
- Place the second tortilla on top and press gently with a spatula.
- Cook for 2–3 minutes per side until golden brown and cheese is melted.
- Slice into wedges, garnish with cilantro or green onions.
- Serve hot with sour cream, guacamole, or keto salsa on the side.
Would you like me to also make a quick “cheese tortilla” version (where you don’t even need keto tortillas, just cheese)? That’s super popular in keto!