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prep time
45 min
cook time
5 min
ready time
50 min
Low Carb Homemade Chicken Bacon Tortilla Pinwheels
If you want to make Keto pinwheels with Low-Carb tortillas, this is the perfect recipe to try! First, you’ll make your own Keto tortillas with almond flour and egg. The dough rolls out into perfect tortillas that are super thin. They fry up to a nice golden color on your stovetop. In this recipe, you’ll fill each tortilla you make with cream cheese, deli-style chicken breast slices, and bacon. At your discretion, you can add more ingredients to the pinwheels. Just be sure to not overstuff the delicate tortillas so they don’t tear. Other Keto ingredients you might add are slices of cheese, green onion, or strips of bell pepper.
Tips for making tortillas
It’s important to roll out the tortillas super thin before you cook them. This way, they’ll cook quickly and they’ll be flexible like regular tortillas. Use two sheets of parchment paper and a rolling pin to roll out the tortilla. However, if you own a tortilla press, use it! Make sure you have a good non-stick pan when cooking the tortillas as well.
More homemade tortilla recipes
Carb Manager has many homemade Keto tortilla recipes you can try. For more inspiration, try making these Keto Cheesy Garlic Tortillas. You can also make these Low Carb Easy Almond Flour Tortillas to use in this recipe or to make other pinwheels.
Other tortillas you can buy
If you are in a pinch and don’t feel like making your own homemade Keto tortillas, you may be able to buy Keto tortillas at a store! Some brands make Keto or Low Carb tortillas. Check the nutrition label and make sure each tortilla doesn’t have more than 4-6 grams of net carbs. You can use these instead of homemade tortillas and make all your favorite pinwheels.
Net Carbs
7.5 g
Fiber
6.7 g
Total Carbs
14.4 g
Protein
24.6 g
Fats
46.3 g
551 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
0.5 cup
Baking Aids Xanthan Gum
0.25 tsp
Baking powder
0.13 tsp
Salt
1 dash
Raw egg
1 large
Apple cider vinegar
0.5 tbsp
Cream cheese
1 oz
Chicken Breast Deli Rotisserie Seasoned Sliced Prepackaged
1 slice
Bacon
1 slice - 6" long
Recipe Steps
steps 5
50 min
Step 1
Combine almond flour, xanthan gum, baking powder, and salt in a large mixing bowl. Make a well in the center of the dry ingredients, and crack an egg into the well. Add the apple cider vinegar to the egg, then stir the ingredients together to form a sticky dough. If necessary, you can add small amounts of water if the dough is dry, but it’s unlikely you’ll need it.Step 2
Wrap the dough in plastic wrap, and shape it into a flat square or rectangle. Refrigerate the dough for at least 30 minutes. After 30 minutes, remove the chilled dough from the plastic wrap. If you’re making multiple tortillas, divide the dough into portions. Roll each portion out into a very thin tortilla between sheets of parchment paper.Step 3
To make a tortilla, heat a wide non-stick skillet over medium-high heat. Once the skillet is hot throughout, place the raw tortilla directly into it. Let the tortilla cook on one side until you see small air bubbles form in the center of the dough and it can be lifted from the pan to reveal grilled edges. Flip the tortilla over and finish cooking it. Each tortilla shouldn’t take more than a minute to cook if that long.Step 4
Let the hot tortilla cool until it is only just warm, then, spread cream cheese across the tortilla. Leave the edges of the tortilla bare so the cream cheese doesn’t squeeze out later. Lay a slice of deli-style chicken breast over the cream cheese. If it’s not already cooked, you’ll need to quickly cook a slice of bacon until crispy, then lay it on top of the chicken breast.Step 5
Gently roll the tortilla up from one end to the other. If you’ve made the tortilla thin enough, it should roll without breaking apart. Use a sharp knife to remove the edges of the tortilla for clean slices. Then, slice the rolled tortilla into approximately 4 pieces. Eat while warm or enjoy it as a cold snack.
