GF CRISPY BUFFALO QUESADILLAS

Everyone has a hyper fixation food that they think about and it immediately brings them back to a certain time in their life. For me, these gluten free, crispy buffalo quesadillas take me back to my early 20s when I was settling into a new city and my townhouse was a revolving door of friends, roommates and dinner guests (but nothing fancy just friends eating together). During that time I was in the height of discovering new foods and recipes that followed high protein and limited gluten. That’s when I fell in love with these crispy buffalo quesadillas. These are made with Siete almond flour wraps which have been a favorite of mine ever since the day I discovered Siete. Turkey wraps, tacos, crispy creations, basically I find any excuse to fill these bad boys up and eat them. This recipe is a simplified buffalo mixture between a toasted almond flour wrap, but you can totally customize and make your own version based what you have in your fridge! Be careful, you’ll make these once and need another batch immediately.

What you’ll need:

1 cup Shredded chicken (I have used organic canned chicken, chopped rotisserie or boiled and shredded chicken breast) whatever chicken you use just make sure its super shredded

½ cup of shredded cheese (Ive used cheddar and white cheddar) 

Hot sauce (I like Primal Kitchen because its a little more thick than regular)

4-6 almond flour wraps

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How you’ll make it:

In a bowl add in your cooked and shredded chicken, shredded cheese and hot sauce (as much as you like).  Mix until it’s a well combined slightly wet consistency. Heat up a pan on medium high heat & add a tiny bit of olive oil to it (I use spray). Once heated take your almond flour wrap, add a small amount of chicken mixture to each tortilla (DO NOT overfill) you do not want this to melt out and burn on your pan and place it on the pan folded like a taco. This recipe is very customizable you can also do 2 tortilla like a full quesadilla or fold them and make mini! These can also be air fried rather than pan fried, I just find they get crispier in the pan. Toast on each side until golden, let cool on a rack so both sides cool crispy!