Keto Pull-Apart Chicken Tacos
Kids love these pull part chicken tacos - and you'll love that they are keto-friendly and gluten-free! Serve them with your favorite dips.
Equipment
- Mixing Bowl
- Spring-Form Pan
- Skillet
Ingredients
- 3 large Keto Flour Tortillas 10-inches
- 3 cups Shredded Cheddar Cheese
- 3 cups Shredded Chicken Breast
- 5 ounces Cream Cheese softened
- 4 ounces Canned Green Chiles drained
- 1 tbsp Olive Oil
- 1 tbsp Taco Seasoning
- 1 1/2 cups Taco Blend Shredded Cheese
Instructions
- Preheat the oven to 350 degrees.
- Heat the olive oil in a skillet over medium heat.
- Add the chicken and taco seasoning to the skillet, and stir to combine until heated through.
- Place the chicken, cream cheese and green chiles into a mixing bowl, and stir to combine well.
- Spread ⅓ of the chicken mixture over the top of one tortilla.
- Roll the tortilla closed tightly around the filling.
- Cut the tortilla roll into 7 evenly sized pieces, and place them cut side down in a well greased pie pan or springform pan.
- Repeat steps 5-7 with the remaining tortillas and filling.
- Arrange the cut slices of tortillas into a close circle in the dish.
- Sprinkle with the cheese.
- Bake for 15-20 minutes until the cheese is well melted.
Notes
Calories: 245 Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.