This high-protein, low-carb buffalo chicken quesadilla makes a filling, easy lunch that’s full of cheesy goodness and spicy flavor!

This buffalo chicken quesadilla is packed with flavor and texture, with tender rotisserie chicken, spicy buffalo wing sauce, creamy cottage cheese, and toasted low-carb tortillas.

It’s high in protein thanks to the rotisserie chicken, cottage cheese, and shredded cheese. And the low-carb tortillas help keep it lighter and lower in carbs.

Because it’s so filling, you might only need a half serving (made with one tortilla folded in half and half the ingredients) if you’re looking for something lighter. Or make the full recipe and save the other half for later!

Quick and easy to make, it comes together in about 15 minutes with simple ingredients you probably already have!

Ingredient Notes

Rotisserie chicken: Using store-bought rotisserie chicken makes this quesadilla super quick and easy, but you can also use cooked chicken breast or leftover roasted chicken.

Low-carb tortilla: There are a lot of low-carb tortillas on the market now and some are pretty decent. Most have between 4 to 6 net carbs per tortilla. If you don't have a favorite yet, check out our low-carb tortilla review here.

Shredded cheese: We use Mexican-style shredded cheese since it uses a combination of cheeses like cheddar and Monterey jack. However, you could also use mozzarella cheese, which is lower in fat and higher in protein.

Low-fat (2% milkfat) cottage cheese: We use a low-fat cottage cheese (2% milkfat) to keep the protein percentage high. But, you could also use a full-fat cottage cheese since it only slightly reduces the protein percentage.

Frank’s Buffalo Wing Sauce: Brings classic tangy, spicy flavor and contains no added sugars. We only use 1 ½ tablespoons, but you may want to use more if you like it spicy.

Garlic powder, salt and pepper: Rotisserie chicken often needs a little flavor boost. We add a few pinches of garlic powder, salt and pepper to the chicken mixture.

Preparation Steps

Mix the filling: In a small bowl, combine the shredded chicken, cottage cheese, buffalo sauce, and a few pinches of garlic powder, salt and pepper. Stir until everything is evenly coated.

Assemble the quesadilla: Lay one low-carb tortilla flat. Spread the chicken mixture evenly over it, then sprinkle with shredded cheese. Top with the second tortilla to form a sandwich.

Cook: Heat a non-stick skillet over medium heat and lightly coat with cooking spray or olive oil. Place the quesadilla in the skillet and cook 2 to 3 minutes per side, pressing lightly with a spatula, until the tortillas are golden brown and the cheese is melted.

Serve: Remove from the skillet and let rest for 30 seconds. Slice into quarters. Serve with a side of salsa, Greek yogurt, ranch, or blue cheese for dipping.

Serving Ideas

If you ask us, a dipping sauce is a must! We like to amp up the heat with a spicy salsa. But, you could also use a creamy dip like plain Greek yogurt, ranch, or blue cheese dressing.

You can also add extras to the quesadilla like green or red onions, cilantro, or diced jalapenos.

For sides, we keep it simple with fresh cut veggies, including celery sticks, cauliflower and carrots (which you can dip into the cream sauce!). Or you can serve with a light salad. Make it as simple or loaded as you like!

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If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

Recipe

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