Crispy Cheesy Chicken Tacos by Jalalsamfit

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 dried oregano
• 3 tsp dried parsley
• 3 tsp ground cumin
• 8 tsp olive oil
• 15 low-carb mini wraps
• 400 g tomatoes, deseeded and chopped
• 150 g red onion, chopped
• 150 g white onion, chopped
• 300 g green bell pepper, chopped
• 2 tbsp fresh coriander, finely chopped
• 1 lime, juiced
• 1 tsp salt
• 1 tsp black pepper
• 200 g plain yogurt
• 100 g light mayonnaise
• 100 g chili-lime hot sauce

Instructions

1. Toss the cubed chicken thighs and breast with salt, smoked paprika, garlic powder, onion powder, oregano, parsley, cumin, and olive oil until evenly coated, then rest for 10 minutes.
2. Mix the tomatoes, red onion, white onion, green bell pepper, coriander, lime juice, salt, and pepper in a bowl, then chill while the chicken bakes.
3. Stir together the yogurt, light mayonnaise, chili-lime hot sauce, smoked paprika, garlic powder, salt, and enough milk to make a smooth, pourable sauce.
4. Line a large sheet pan with parchment, spray lightly with avocado oil, and spread the chicken in an even layer.
5. Bake at 400°F (200°C) for 20-25 minutes, until the chicken is golden and cooked through with no pink remaining.
6. Remove the chicken, then stir a little paprika into the pan juices and briefly dip each wrap in the juices to coat.
7. Fill each wrap with chicken and mozzarella, fold tightly, and bake at 370°F (180°C) for 15-20 minutes, flipping halfway, until crisp and browned.
8. Serve hot with the pico and spicy taco sauce, or cool and refrigerate for meal prep.