Gluten-Free BBQ Chicken Quesadilla with Smoked Gouda
A quick, satisfying gluten-free quesadilla built on almond flour wraps, combining smoky gouda and creamy mozzarella with tender rotisserie chicken glazed in tangy BBQ sauce. The contrast of crispy, golden-brown exterior against melted cheese and juicy chicken filling makes this ideal for weeknight dinners or casual lunches. Spring onions and red onion add freshness and bite that cuts through the richness of the cheese. This version skips traditional flour tortillas entirely, relying on almond wraps for a lower-carb, grain-free base while maintaining satisfying crispness. Perfect for those avoiding gluten or seeking a protein-packed meal that comes together in minutes using convenient rotisserie chicken. Serve hot with sour cream, salsa, or guacamole for dipping.
Ingredients
- 2 Piccola Cucina Original Almond Flour Wrapslow-carb tortillas or standard flour tortillas1:1gluten-freewraps
4
- 1 rotisserie chicken breast, choppedgrilled chicken breast, shredded or pulled pork1:1proteinmeat
different texture; pulled pork adds smokiness
- 3 green onions, sliced
- ½ red onion, sliced
- ¼ cup shredded smoked gouda
- ¼ cup grated mozzarella
- ¼ cup BBQ sauce
Instructions
- 1
Combine chopped rotisserie chicken with green onions, red onion, and BBQ sauce in a bowl and mix until evenly coated
- 2
Heat a skillet to medium heat
- 3
Place one almond flour wrap in the skillet
- 4
Sprinkle the smoked gouda cheese over the wrap
- 5
Spread the chicken mixture over the cheese
- 6
Top with mozzarella cheese and place the second wrap on top
- 7
Cook until the bottom wrap is toasted and the cheese has melted
- 8
Flip the quesadilla over and cook until the other side is toasted and cheese is melted through
- 9
Cut into wedges and serve immediately
Tips
Use medium heat to prevent wrap burning before cheese melts. Too high and the exterior chars before the interior reaches proper melting temperature. Monitor the first side closely and lower heat if edges brown too quickly.
Chop the rotisserie chicken into uniform pieces and toss well with BBQ sauce so each bite has consistent flavor. Uneven pieces cook at different rates; smaller chunks integrate better throughout the filling.
Let the quesadilla rest in the pan for 10-15 seconds after flipping before attempting to flip back. This allows the cheese to set slightly and helps the wrap hold together during the final cook and plating.
Good to Know
Wrap leftovers in foil or airtight container in refrigerator up to 3 days. Reheat in skillet over medium heat until warmed through and cheese re-melts.
Prepare the BBQ chicken mixture up to 1 day ahead. Assemble and cook the quesadilla fresh when ready to serve for best texture.
Serve immediately while cheese is melted and wrap is crispy. Accompany with sour cream, salsa, guacamole, or additional BBQ sauce for dipping.
Common Mistakes
Cook on high heat to avoid the wrap burning before cheese melts or filling heats through
Skip mixing the chicken with sauce to avoid dry, unevenly seasoned filling
Flip too early to avoid the cheese not setting and the wrap falling apart
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
4
General Alternatives
different texture; pulled pork adds smokiness
FAQ
Can I use a different type of cheese?
Yes. Gruyere, sharp cheddar, monterey jack, or oaxaca all work well. Avoid soft cheeses that don't melt evenly. Smoked gouda is key for authentic BBQ flavor, but cheddar provides good melting and richness as an alternative.
What if I don't have almond flour wraps?
Use standard flour tortillas, low-carb wraps, or even thin naan bread as substitutes. Standard tortillas work identically but are not gluten-free. Adjust cook time slightly depending on wrap thickness to ensure even browning and cheese melting.
Can I freeze leftover quesadillas?
Yes. Cool completely, wrap individually in foil or plastic wrap, then freeze up to 3 months. Reheat in a skillet over medium heat or in a 350F oven until warmed and cheese melts again. Avoid microwaving, which makes wraps rubbery.