keto Chicken Cilantro Crispy Sandwich cover

Crispy Chicken Cilantro Sandwich


When I used to go shopping at our local Japanese market, there was this bakery shop inside that carried these amazing Chicken Cilantro Sandwiches!  They were creamy, packed with flavors of cilantro and oh just so good! 

But of course being low-carb/keto now, I haven’t had one for a long time until I decided to take matters into my own hand and just make a Crispy Chicken Cilantro Sandwich myself at home!

keto Chicken Cilantro Crispy Sandwich pin 1

Surprisingly, it really wasn’t all that hard to make and only required 4 ingredients to assemble.  The hardest part was probably waiting for the low-carb/keto bread to bake!  

For this recipe, I also decided to experiment with Cutdacarb, which is a low carb flat bread sold here in the U.S.  It’s a foot long and contains 9 g net carbs.  I only used half totaling at 4.5 g net carbs. 

I know not everyone may want to purchase these flatbreads for the purpose of this recipe, so I also included instructions on how to use low carb tortillas (6 g net carbs) which are much more accessible for most people worldwide. 

The difference between the 2 is that Cutdacarb is much thinner and crisper, where as the low carb tortillas are thicker and has more ‘wheat’ flavor.

Now, let’s get started!

Prepping Time 5M

Cook Time 4M

Total Time 9M

Net Carb/Serv ~6g

Servings 1

Ingredients

Bread

  • 1/2 Sheet CutdaCarb Flatbread or 1 Low Carb Tortilla
  • 1 tbsp Butter (I use grass fed butter)

Chicken

  • 1/2 Cup Shredded Rotisserie Chicken
  • 3 Cilantro Stems
  • 4 tbsp Kewpie Mayo
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Directions

1) Gather all the ingredients.

2) Cut Cutdacarb in half with kitchen shears.  Put one half away.  Take the remaining half and cut in fourths.  You will end up with 4 squares.  Take those squares and cut each one in half to form triangles (it’s fine if the triangles are not perfect).  Note – if using low carb tortilla, cut in fourths, brush with butter and bake at 425 F for 5-7 minutes or until lightly brown and/or crispy.

3) Place triangles on a baking sheet.

 

4) Melt butter in a microwave for approx 20 seconds or until melted.

5) Lightly brush butter on triangles.

6) Bake at 425F for 3-4 minutes or until it begins to brown and is crispy.  We use a toaster oven and it takes about 4 minutes.  Note– Be vigilant in watching the flatbread because they can burn very quickly.

7) Meanwhile, shred some rotisserie chicken.

Crispy Chicken Cilantro Recipe

8) Finely chop cilantro, stems and all.

9) In a mixing bowl, combine shredded chicken, Kewpie Mayo, cilantro, salt and black pepper.

10) When flatbread or tortillas are done, sandwich the chicken cilantro mix between two pieces and serve.

 

Hope you enjoy your low-carb/keto Chicken Cilantro Crispy Sandwich!

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keto Chicken Cilantro Crispy Sandwich pin 2

keto Chicken Cilantro Crispy Sandwich cover

Crispy Chicken Cilantro Sandwich

The BEST Asian Low-Carb/Keto recipe for Crispy Chicken Cilantro Sandwich. This is a very easy recipe that doesn't require cooking - only 4.5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Snack
Cuisine: Asian Fusion
Keyword: ketochickensandwhich, ketosandwhich, lowcarbsandwhich
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Servings: 1
Print Recipe

Ingredients

Bread

  • 1/2 Sheet CutdaCarb Flatbread or 1 Low Carb Tortilla
  • 1 tbsp Butter I use grass fed butter

Chicken

  • 1/2 Cup Shredded Rotisserie Chicken
  • 3 Stems Cilantro
  • 4 tbsp Kewpie Mayo
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Instructions

  • Gather all the ingredients.
  • Cut Cutdacarb in half with kitchen shears. Put one half away. Take the remaining half and cut in fourths. You will end up with 4 squares. Take those squares and cut each one in half to form triangles (it’s fine if the triangles are not perfect). Note - if using low carb tortilla, cut in fourths, brush with butter and bake at 425 F for 5-7 minutes or until lightly brown and/or crispy.
  • Place triangles on a baking sheet.
  • Melt butter in a microwave for approx 20 seconds or until melted.
  • Lightly brush butter on triangles.
  • Bake at 425F for 3-4 minutes or until it begins to brown and is crispy. We use a toaster oven and it takes about 4 minutes. Note- Be vigilant in watching the flatbread because they can burn very quickly.
  • Meanwhile, shred some rotisserie chicken.
  • Finely chop cilantro, stems and all.
  • In a mixing bowl, combine shredded chicken, Kewpie Mayo, cilantro, salt and black pepper.
  • When flatbread or tortillas are done, sandwich the chicken cilantro mix between two pieces and serve.

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