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.
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
- 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
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.