I am a bread guy at heart… I can turn anything into a sandwich or a wrap. It’s just my thing. It is also what kept me from going Keto for a long time.
Well, now I have figured out the answer to my tortilla quandary: CHEESE. I know, that is the answer to most questions in the Ketosphere, but I found my absolute favorite way to fill the void in my heart with this easy keto-friendly creation. And truthfully, I use it for many things but today it was a way to make chicken salad more fun for lunch.
Let me make this disclaimer about ‘Recipes’… I don’t follow recipes, I find inspiration from them and then spin it my own way. I am all about flavor so I add things that I love and leave out things that I don’t. It’s just the way I roll in the kitchen. (Disclaimer #2 if you are baking, not cooking, ignore everything that I just wrote. You must be a bit more precise with baking.)
Also, note that I pretty much always keep shredded chicken breast in my fridge now that I have gone keto; It’s easy to add to stuff to add a little protein.
Preheat Oven to 425*F
2 cups shredded chicken breast
2 hard-boiled eggs (diced)
2 celery stalks (diced)
4-5 cherry tomatoes (quartered)
A handful of chopped fresh baby spinach
Crumbled Feta Cheese
Parmesan, Asiago, Romano blend
2-3 Tbsp of Mayonnaise
Combine shredded chicken, eggs, celery, tomatoes, and spinach. Sprinkle feta, parmesan blend, salt, and pepper to taste. Add mayonnaise and stir until well combined. Set aside.
Line a baking sheet with parchment paper. Spread 2 cups of shredded medium cheddar cheese in the center of the tray. Shape it into a round or oval shape roughly the size of a tortilla, try to make the cheese into an even layer. Place into the preheated oven and bake at 425*F for 10-12 minutes. or just until the edges turn a golden brown color.
Cheese releases a lot of oils as it cooks, now is a good time to blot the top with a paper towel. Let it cool for a minute or two. Then spoon chicken salad onto roughly half of the cheese. Use the parchment paper (and a spatula if necessary) to fold the bare half over onto the chicken salad half. Blot the top with a paper towel again. and put it back into the oven for 3-5 more minutes.
Remove from oven and let cool for a few minutes. then cut and serve. Garnish with avocado and/or cilantro (optional). It truly is an easy, and delicious way to get your quesadilla fix. Enjoy!!