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Low Carb Chicken & Cheese Quesadilla Spring Rolls:


12 ounces of chicken breast
1/4 of a red bell pepper
2 scallions, diced
4 Tbs shredded mexican blend cheese
8 Yamamotoyama Sushi Soy Wrappers, Original
8 Tbs Sour Cream for dipping
Non Stick cooking spray


1/3 cup fresh lime juice
1 tablespoon olive oil
2 teaspoons garlic, minced
1 Tbs Walden Farms Sugar Free Pancake Syrup
1 tablespoon Worcestershire sauce
1 teaspoon dry cilantro
1/2 teaspoon ground cumin
1/4 tsp salt


Marinate the chicken breast for at least an hour in the fridge. Put the chicken and the red bell pepper on the grill until the pepper is cooked and remove the chicken when cooked through and let them cool. Dice the bell pepper and chop the chicken and combine the bell pepper, chicken, cheese, and scallions. Heat a non stick skillet sprayed with cooking spray on medium high heat. Place the chicken filling in one soy wrap and fold up the ends and roll like an egg roll. Place that into another soy wrapper and wrap it a second time. You will use two wraps per spring roll. PLace the rolls into the hot skillet one at a time and flip when crispy and browned and brown all sides. This happens quickly so keep an eye on it and do them one at a time. When done, slice and serve with sour cream.

Makes 4 double wrapped spring rolls.
(About 3 carbs per spring roll not including the sour cream for dipping)

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