150 gr chicken cubes
2 tbsp olive oil
1/2 tbsp taco seasoning
1/4 red bell pepper
2 low carb wraps
50 gr grated cheddar or Mexican cheese
Optional: sour cream or salsa
Heat a tablespoon of olive oil in a large frying pan. Add the chicken cubes to the pan and fry them for about 5 minutes while stirring. Meanwhile, cut the onion and bell pepper into small pieces. When the chicken is cooked, add the chopped onion, bell pepper and taco seasoning to the pan and cook for 3 to 5 minutes.
Then scoop the contents of the pan into a bowl and clean the pan. Now take the wraps and grease one side of each wrap with a little olive oil. Place a wrap oil side down on a board and sprinkle half of the grated cheese on top of the wrap.
Then spoon the chicken filling onto the wrap and sprinkle the rest of the cheese on top. Finally, place the other tortilla oil side up on top of the filled wrap. Heat the skillet over medium heat and add the filled quesadilla to the skillet.
Put the lid on the pan and cook the quesadilla for 2-4 minutes. Then carefully flip the quesadilla with a spatula or cheese slicer and cook for a further 2 minutes.
After baking, remove the quesadilla from the pan and cut into 4 pieces. Divide the 4 pieces between 2 plates and serve with salsa or sour cream if desired. Enjoy your meal!