Quick and flourless cheddar cheese taco shells / wraps (low carb, gluten free) with fajita chicken, avocado, bell peppers, onions, cherry tomatoes and sour cream

5 Minute Baked Cheese Taco Shells or Wraps – 1 Ingredient

We made some super quick cheese taco shells yesterday with only one ingredient – extra mature cheddar – that’s literally it!

I posted some of these here ages ago, but I had done them in a frying pan which was so much more of a hassle. I BAKED them this time and it was honestly effortless and only took 5 mins or so! Unlike the pan fried ones that were more like the crunchy type, these are soft and flexible kind of like a soft corn tortilla or wraps.

Cheese taco shells or wraps made with extra mature cheddar - filled with fajita chicken, bell peppers, onions, avocado, cherry tomatoes and sour cream

And they’re actually so nice! If you don’t have any corn tortillas at home, can’t make your own or simply want something flourless/low carb, then these are well worth a try. I’m gonna be making this more often from now on.

Bonus: they’re full of calcium, protein, B12, Vitamin A (retinol), zinc and selenium, among other things. So much more nutritious than a standard corn tortilla.

Cheese taco shells filled with spicy fajita style chicken, bell pepper, onion, avocado and plain yoghurt mixed with Frank’s Red Hot sauce.

5 Minute Baked Cheese Taco Shells or Wraps - 1 Ingredient ?
Prep time
Cook time
Total time
Super quick 5 minute baked cheese taco shells made with only one ingredient: extra mature cheddar. That's literally it! [gluten free - flourless - low carb]
Recipe type: Mains
Cuisine: Mexican
  • Extra mature cheddar (or shredded mozzarella)

COOKING TIME: 5 minutes

How to make 1 ingredient cheddar cheese taco shells or wraps - step by step


  1. Pre-heat your oven to 190C (375F).
  2. Line a baking tray with baking paper and add an extra non-stick layer by adding a tiny bit of oil, butter or cooking spray on top.
  3. Grate some cheese.
  4. Place the cheese on the baking tray in small piles with no holes (like in the picture collage above) and leaving a good amount of space between each to allow for spreading.
  5. Bake for 5 to 7 minutes, until the cheese is melted and the edges start to brown slightly.
  6. Let them cool down briefly and carefully unpeel them from the baking paper.
  7. Let your cheese taco shells rest hanging off something while they cool down. What I like to do is place wooden spoons on top of saucepan and let them hang there while I prep the fillings (see picture collage above).

Let me know what you think if you give them a try! Either here in the comments or on insta. 🙂

Kimi x

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