When it comes to keto bread recipes, my favorite things is the Keto Large Flour Tortillas.
I know I shouldn’t play favorites but when it comes to bread and wraps, keto tortillas will easily be a favorite. It is easily the most versatile of the bunch and can be used in a large number of ways. I grew up eating it for lunch almost every day, and it’s the main ingredient in one of my favorite foods – quesadillas!
Since going on keto, I’ve obviously had to make some drastic changes to my diet, but bread and wraps have remained an essential part of it!
Keto Large Flour Tortillas
- Large flour tortillas
- Grated cheese – either mild or sharp cheddar, or Monterey Jack
- Olive oil or butter
- Sliced mushrooms
- Green onions
- Black olives, sliced
- Fresh tomatoes, diced
- Chicken pieces
- Apple cider vinegar and Salt
- Heat the tortillas until air pockets form: Heat a large skillet (cast iron works great) over medium-high heat. Add a small amount of oil (about half a teaspoon) and spread it around the bottom of the pan with a spoon (you can use butter too).
- Take one large tortilla and put it in the skillet. Flip the tortilla a few times, 10 seconds between flips. Air pockets should begin to form inside the tortilla.
- Add cheese and other ingredients: When air pockets begin to form, take a handful of shredded cheese, and sprinkle over the tortillas, making sure the cheese doesn't fall onto the pan itself.
- Add any of the additional ingredients of your choice - green onions, sliced mushrooms, olives, tomatoes, etc. If you'd like the quesadilla to be chicken, add some cubes of cooked chicken.
- Be careful not to layer the ingredients too thick - this is a quesadilla, not a quiche!
- Low heat and pan cover: Reduce heat to low and cover pan. The skillet should be hot enough yet to have plenty of residual heat to melt the cheese and brown the tortillas. If the quesadilla starts to smoke a lot, remove it from the heat.
- After a minute, check to see if the cheese has melted. If not, put the lid back on and keep checking every minute until the cheese has melted.
- Fold the tortilla: When the cheese has melted enough, use a spoon to lift one side of the quesadilla and flip the other side, as if you were making an omelette.
- The tortillas should now turn a little brown. If it isn't browned, raise the temperature and turn the quesadilla every 10 seconds or so until brown.
- Remove the quesadillas from the skillet and cut into slices.
- To make the lettuce to accompany the quesadilla, cut a few of the lettuce into thin strips. Sprinkle on some apple cider vinegar and some salt.
Nutrition Facts Amount per serving.
Total Carbs: 4g
Net Carbs: 1g