Prep the chicken: If it’s not seasoned, toss shredded chicken with salt, pepper, garlic powder, chili powder, and a pinch of cumin. A drizzle of oil helps the spices stick.

Warm the pan: Heat a nonstick skillet over medium. Add 1 teaspoon butter or oil and let it melt. You want a gentle sizzle, not smoke.

Assemble the first side: Place a low-carb wrap in the pan. Sprinkle a thin, even layer of cheese over half the wrap. Add a generous layer of chicken and optional veggies, then another light sprinkle of cheese on top.

Fold and toast: Fold the empty half over the filling. Press gently with a spatula to help the cheese melt and seal the edges.

Cook until golden: Toast for 2–3 minutes per side until crisp and richly golden. Adjust the heat if the wrap browns too fast before the cheese melts.

Repeat for the second quesadilla: Use more butter or oil if needed and assemble the second wrap the same way.

Rest and slice: Let each quesadilla rest for 1 minute on a cutting board to set the cheese. Slice into wedges with a sharp knife or pizza cutter.

Serve with dips: Add sour cream, guacamole, or a small amount of sugar-free salsa. A squeeze of lime brightens everything.