Ingredients
3–4 low-carb tortillas (keto-friendly; e.g., almond flour or cheese-based wraps)
2 cups cooked shredded chicken
4 oz cream cheese, softened
1/2 cup ranch dressing (low-carb)
1/4 cup hot sauce (e.g., Frank’s RedHot, adjust to taste)
1 cup shredded cheddar cheese
1–2 tbsp butter
Instructions
Make the Filling
In a bowl, combine shredded chicken, cream cheese, ranch dressing, hot sauce, and cheddar cheese. Mix until smooth and creamy.
Assemble
Lay a keto tortilla flat and spread the mixture evenly across the surface. Roll tightly into a log (like a burrito).
Slice
Cut each roll into 1–2 inch pinwheels. For cleaner cuts, chill the rolls for 20–30 minutes before slicing.
Cook (Crispy Finish)
Melt butter in a pan over medium heat. Place pinwheels seam-side down and cook until golden and crispy on all sides.
(Alternative: Bake at 375°F / 190°C for 10–15 minutes until heated through and slightly crispy.)
Serve
Serve warm with extra ranch or hot sauce for dipping.
Nutritional Info (Approximate, per serving)
Net Carbs: ~3–5g (depends on tortilla used)
Fat: ~22–28g
Protein: ~20–25g
Calories: ~350–420 kcal
