Who’s riding the keto train?
Personally, I’m trying to get back on it so I’m hoping these Cheesy Mexican Chicken Roll-ups will help. They fill my need for all things Mexican like corn chips, tortillas and tacos. Love …
Corn is on the “no” list for keto and low-carb diets. It’s wayyyy too high in carbohydrates and would fill all your daily requirements in just one small time of enjoyment. But, no worries. These flavors fill the void.
These Chicken Roll-ups have that same spicy Mexican flavor without the carbs. Have them with this simple lime ranch dip and there’s no longer a need to eat all those carby things.
A few notes about working with Fat Head Dough. It can be tricky. I’ve had it work perfectly right out of the food processor and I’ve had it be a sticky mess. I’m not sure of the difference. But, if you find the dough to be too sticky to work with, keep adding more flour (almond or the Trim Healthy Mama Baking Blend) until it’s relatively easy to handle. You will need to roll or press it out.
Try to get it as thin as you can but even if you get it pressed super thin, it’s still going to be thicker than a tortilla. Fat Head Dough puffs up when it’s baked, but it’s delicious!
Print Low-Carb Cheesy Mexican Chicken Roll-ups
Enjoy all the Mexican flavors without the carbs! These Chicken Roll-ups are great made ahead of time. Just pull them out of the freezer or refrigerator, heat and enjoy for a great low-carb lunch or dinner.
*Nutrition info does not include the optional dip.
- Total Time: 50 minutes
- Yield: 6 roll-ups
Ingredients
ORIGINAL FAT HEAD DOUGH RECIPE
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
FOR THE FILLING:
1 chicken breast, shredded
1 ½ tsp. taco seasoning
½ cup Mexican cheese blend, shredded
3 Tbls. cream cheese, melted
FOR THE DIPPING SAUCE:
¼ cup ranch dressing
¼ cup sour cream
Juice of one lime
Cilantro to sprinkle
Instructions
FOR THE DOUGH:
Microwave cheeses together, stirring frequently, until melted and smooth.
Mix almond flour and egg together and combine with cheeses, mixing thoroughly.
Proceed as directed in the recipe.
FOR THE ROLL-UPS:
Preheat oven to 350˚.
Prepare a baking sheet with parchment or silicone mat.
Divide dough into 6 equal pieces, rolling each out into a rectangle 4” x 6” (roll between plastic wrap coated with non-stick, non-GMO, cooking spray) as thinly as possible.
Combine all the filling ingredients and blend well.
Divide evenly among the pieces of dough, making a strip of filling in the center of the rectangle, long way.
Carefully, using the plastic wrap, roll the edges over the filling until each edge is touching in the middle. Press gently together.
Place dough rolls onto the prepared baking sheet with the seam side down.
Bake for 20 minutes or until deep brown.
While the rolls are baking, prepare the dip.
FOR THE DIP:
Combine all the ingredients except cilantro and mix well.
Drizzle or dip rolls. Sprinkle with pico de gallo and fresh cilantro.
- Prep Time: 30 mins
- Cook Time: 20 mins