Chicken Quesadillas

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These chicken quesadillas are one of my favorite dinners to prepare. They are incredibly easy and everybody enjoys them! Plus, you can make these quesadillas a Trim Healthy Mama S, E, or Crossover depending on whether or not you use cheese and how many you have.

I LOVE cheese, and I love dipping them into cilantro infused sour cream, so I serve them as an S meal. As long as you limit your self to 2 quesadillas (equivalent to one low-carb wrap) you’re safely in S territory. Joseph’s low carb wraps are great, but if you’re Canadian, you probably have to buy them online. I can usually find Flatout wraps at our local Wal-Mart and Farm Boy.

If you eat more than 2 quesadillas, and you’ll be crossing fuels.

If you skip the cheese altogether, use chicken breast for your meat, and a whole-grain or sprouted wrap instead of a low-carb wrap, you have a perfect E meal.

You’ll want to use a sugar-free salsa and a sugar-free taco seasoning to keep this recipe Trim Healthy Mama compliant. I really like Pace’s sugar-free salsa which I can find locally. (American friends, I’ve heard great things about 1st Sgt. cooking salsa!). Los Chileros makes a wonderful, sugar-free taco seasoning, if you prefer to use a mix. Otherwise, you can make your own (Darcie and Gwen have great recipes!)

I like to make these quesadillas the day after making chicken soup with chicken I reserved.

You’ll get 12 quesadillas from this recipe. Each wrap is folded in half, then cut in half after cooking. At 2 per serving, you’ll have enough for 6 people.

Chicken Quesadillas

Chicken Quesadillas

These cheesy chicken quesadillas are perfect for a busy weeknight when you're feeling pressed for time. They can be served as a THM S, E, or XO. Pick your setting and enjoy!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 2 cups cooked, shredded chicken
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 2/3 cup sugar-free salsa
  • 3 Tbsp + 1 tsp Taco seasoning
  • 2 cups Monterrey Jack cheese, grated
  • 1 cup cheddar cheese, grated
  • 6 low-carb wraps


  1. Preheat oven to 375 F.
  2. In a non-stick skillet, heat chicken, peppers, salsa, and 3 Tbsp Taco seasoning over medium heat until peppers are slightly soft. Set aside.
  3. Butter one side of each wrap. Place wraps buttered side down on the baking sheet. Divide and
  4. sprinkle cheeses evenly on half of each wrap.
  5. Spoon chicken mixture on top of the cheese. Fold the wrap in half. Sprinkle remaining Taco seasoning on top of the quesadilla.
  6. Bake at 375 F for 10-11 min or until cheese starts bubbling and top looks golden. Serve with sour cream, salsa, or guacamole. Garnish with fresh cilantro.


As long as you limit your self to 2 quesadillas (equivalent to one low-carb wrap) you're safely in S territory.

If you eat more than 2 quesadillas, and you'll be eating a Crossover.

If you skip the cheese altogether and use chicken breast for your meat, you have a perfect E meal and can eat more than 2 in a sitting.

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