Directions
- 1Slice the chicken breast and thighs into small cubes for easier taco filling.
- 2Season with taco seasoning and olive oil, mix well, then set aside.
- 3In a bowl, combine chopped onion, tomato (deseeded), green pepper, coriander, salt, pepper, and lime juice. Mix and store.
- 4In another bowl, mix yogurt, light mayo, sauce, salt, garlic powder, paprika, and a splash of milk until smooth.
- 5Line a large sheet pan with parchment paper and lightly spray with cooking spray.
- 6Spread the chicken evenly and bake at 200C / 400F for 20-25 minutes until golden and juicy.
- 7Remove the chicken, leaving the juices in the tray.
- 8Stir paprika into the juices, dip the tortillas until coated, then fill with chicken and mozzarella.
- 9Fold tightly and bake at 180C / 370F for 15-20 minutes, flipping halfway until crispy.
- 10Serve with spicy taco sauce, pico and wedge of lime.
Ingredients
- 700 g Boneless Chicken Thighs, cut into small cubes
- 700 g Chicken Breast, cut into small cubes
- 3 Tsp Salt
- 4 Tsp Smoked Paprika
- 4 Tsp Garlic Powder
- 4 Tsp Onion Powder
- 4 Tsp Oregano
- 3 Tsp Parsley
- 3 Tsp Cumin
- 8 Tsp Olive Oil
- 15 Low Carb Mini Wraps (Brand: Mission)
- 400 g Fresh Tomatoes, de seeded chopped
- 150 g Red Onion, chopped
- 150 g White Onion, chopped
- 300 g Green Bell Peppers, chopped
- 2 Tbsp Fresh Coriander, finely chopped
- 1 Lime Lime Juice
- 1 Tsp Salt
- 1 Tsp Pepper
- 200 g Yogurt
- 100 g Light Mayo
- 100 g Chilli Lime Hot Sauce (Brand: Cholula)
- 1 Tsp Smoked Paprika
- 1 Tsp Garlic Powder
- Pinch Salt
- for desired consistency Milk
- Mozzarella
- Avocado cooking spray
Equipment
Sheet panParchment paper
Tips
- Store tacos in the fridge and reheat in the oven or air fryer for 6-7 minutes to crisp.
- Freeze if needed and reheat for 10-12 minutes, or store the chicken separately and assemble fresh.
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