Serves 4
Directions
- 1Make the sweet chilli sauce by combining the ingredients listed in the caption in a hot pan.
- 2Add diced chicken to a pan and season with salt, pepper, garlic powder, onion powder, and paprika.
- 3Set aside.
- 4Take your low-carb wrap and add the sweet chilli sauce, greek yoghurt, mozzarella, your chicken and two slices of crispy bacon.
- 5Add your mini tortilla and fold the edges up until an attempted hexagon is formed.
- 6Send that bad boy to a pan on medium to low heat until both sides are golden brown.
- 7Remove from the pan and slice it open.
Ingredients
- 0.25 cup water
- 0.25 cup rice vinegar
- 0.25 cup monk fruit sweetener
- 0.25 tsp ground ginger
- 1 tsp hot chile pepper
- 2 tsp sugar-free ketchup
- 0.125 tsp garlic powder
- 1 tsp cornstarch
- 1 tsp water for slurry
- diced chicken
- salt
- pepper
- garlic powder
- onion powder
- paprika
- low-carb wrap
- sweet chilli sauce
- Greek yoghurt
- mozzarella
- 2 slices crispy bacon
- mini tortilla
Equipment
knifepanspatula
Tips
- To reheat, wrap in damp paper towel and microwave for 1-1.5 mins.
- Or skillet on medium heat for 2-3 mins per side.
- For ultimate crispiness, microwave 1 min and skillet 30 secs/side.
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