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Chicken Cilantro Crispy Sandwich

The BEST Asian Low-Carb/Keto recipe for Keto Chicken Cilantro Crispy 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.
Course Snack
Cuisine Asian Fusion
Keyword ketochickensandwhich, ketosandwhich, lowcarbsandwhich
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 1

Ingredients

  • 1/2 Sheet CutdaCarb Flatbread or Low Carb Tortilla
  • 12.5 oz Canned Chicken or Seared/Boiled Chicken Thigh
  • 3 Stems Cilantro
  • 4 tbsp Kewpie Mayo
  • 1/8 tsp Salt to taste
  • 1/8 tsp Black Pepper to taste
  • 1 tbsp butter

Instructions

  • Gather all the ingredients.
  • Cut Cutdacarb in half with kitchen shears. Put one half away. Take the remaining half and cut in fourths again. 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, drain canned chicken and put in a bowl.
  • Finely chop cilantro, stems and all.
  • Mix in Kewpie mayo, cilantro, salt and pepper to taste. Combine well until chicken chunks have separated and resembles shredded chicken.
  • When flatbread or tortillas are done, sandwich the chicken cilantro mix between two pieces and serve.