INGREDIENTS
3
or 4 cooked chicken breasts
1
large spaghetti squash cooked
1/4
of a queso blanco cheese block (like velveeta, I use Queso Blanco Heb Cheese)
1/2 cup
to 1 cup of shredded cheddar cheese
1/3 cup
parm cheese
1 can
drained Rotel
1/4
butter (half a stick of butter)
1/2 cup
chopped onion
2 tsp
onion powder
1 tsp
salt or to taste
2
Joseph pitas toasted (or you can use low carb tortillas toasted or even 1/2 a cup almond flour mixed with half a cup of parm. The almond flour won't be as crunchy but it is gluten free.)