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 fresh tomatoes, deseeded and 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, juiced
• 1 tsp salt
• 1 tsp black pepper
• 200 g plain yogurt
• 100 g light mayo
• 100 g chili lime hot sauce

Instructions

1. Toss the chicken thighs and breast with salt, smoked paprika, garlic powder, onion powder, oregano, parsley, cumin, and olive oil until evenly coated.
2. Mix the tomatoes, red onion, white onion, green bell peppers, coriander, lime juice, salt, and pepper in a bowl, then set aside.
3. Stir together the yogurt, light mayo, chili lime hot sauce, smoked paprika, garlic powder, salt, and enough milk to make a smooth, creamy sauce.
4. Line a large sheet pan with parchment, spray lightly with avocado cooking spray, and spread the chicken in an even layer.
5. Bake at 200°C / 400°F for 20 to 25 minutes, until the chicken is golden and cooked through.
6. Remove the chicken, then toss the pan juices with a little paprika; briefly dip each wrap in the juices to coat.
7. Fill each wrap with chicken and mozzarella, fold tightly, and bake at 180°C / 370°F for 15 to 20 minutes, flipping halfway, until crisp and browned.
8. Serve the tacos with pico, the spicy sauce, and lime wedges.