keto Chicken Cilantro Crispy Sandwich cover

Chicken Cilantro Crispy Sandwich


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There’s a bakery inside the Japanese market that we go to all the time.  Whenever I was hungry, I would always get their chicken cilantro mini-subs.  Something about the chicken and cilantro combo really compliments each other that it inspired me to make a keto version of it.  So here it is – hope you enjoy it!

keto Chicken Cilantro Crispy Sandwich pin 1

For this recipe, we 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 ~4.5-6g

Servings 1

Ingredients

  • 1/2 Sheet CutdaCarb Flatbread or 1 Low Carb Tortilla
  • 12.5 oz Canned Chicken (or Seared/Boiled Chicken Thigh)
  • 3 Cilantro Stems
  • 4 tbsp Kewpie Mayo
  • Salt and Black Pepper to taste
  • 1 tbsp melted butter (I use grass fed butter)

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 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.

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, drain canned chicken and put in a bowl.

8) Finely chop cilantro, stems and all.

9) Mix in Kewpie mayo, cilantro, salt and pepper to taste.  Combine well until chicken chunks have separated and resembles shredded chicken.

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

Hope you enjoy our Keto Chicken Cilantro Crispy Sandwich!  Wanna try another quick and easy recipe?  Be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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keto Chicken Cilantro Crispy Sandwich pin 2

keto Chicken Cilantro Crispy Sandwich cover

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.
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

  • 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.

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