Serves 2
Directions
- 1Place chicken on a plate.
- 2Add Greek yogurt to the chicken.
- 3Add garlic powder, paprika, salt and pepper.
- 4Mix the ingredients.
- 5Crush the corn flakes and coat the chicken.
- 6Add coleslaw mix to a bowl.
- 7Add Greek yogurt, lemon juice, Dijon mustard, vinegar, garlic powder, salt and pepper to a jar.
- 8Add Greek yogurt, ketchup, Worcestershire sauce, garlic powder, salt and pepper to a bowl.
- 9Spread the sauce on a tortilla.
- 10Add cut up chicken tenders, fries, and coleslaw.
- 11Fold big tortilla over.
- 12Place folded side down on medium pan to seal.
- 13Flip and toast for 1-2 min or until golden.
- 14Cut the crunchwrap and enjoy.
Ingredients
- 1 large low carb tortilla
- 1 small low carb tortilla
- 4 oz chicken breast cut into strips
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.33 tsp paprika
- salt
- pepper
- 2 tbsp 0% Greek yogurt
- 0.33 cup corn flakes
- 0.33 serving crinkle fries
- 0.25 cup coleslaw mix
- 2 tbsp 0% Greek yogurt
- 0.5 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp vinegar
- 1 tsp garlic powder
- salt
- pepper
- 0.25 cup 0% Greek yogurt
- 2 tbsp sf ketchup
- 0.25 tsp Worcestershire sauce
- 0.25 tsp garlic powder
- salt
- pepper
Equipment
platespoonknifeair fryerpan
Tips
- Preheat air fryer to 400F.
- Airfry at 400F for 8-10 min or until crispy and internal temp reads 165.
- Mix dressing ingredients, add to coleslaw and toss.
- Mix canes sauce ingredients.
- Place folded side down on medium pan to seal.
- Flip and toast for 1-2 min or until golden.
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