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.
- 1 Sheet Low Carb Tortilla
- 1 tbsp Butter
- 1/2 Cup Rotisserie Chicken
- 3 Stems Cilantro
- 4 tbsp Kewpie Mayo
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Gather all the ingredients.
Preheat oven to 425F.
Melt butter and then brush onto low carb tortilla. Cut the tortilla into 1/4ths and bake at 425F for 10-12 minutes or until lightly brown and/or crispy.
In the meantime, shred some rotisserie chicken and place into a mixing bowl.
Finely chop cilantro, stems and all and place into mixing bowl.
Finally combine Kewpie Mayo, salt and black pepper into the mixing bowl.
When flatbread or tortillas are done, sandwich the chicken cilantro mix between two pieces and serve.
Calories: 724kcal | Carbohydrates: 1g | Protein: 33g | Fat: 61g | Saturated Fat: 16g | Cholesterol: 224mg | Sodium: 1211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 557IU