Description
These high protein crispy cheesy chicken tacos are oven-baked for a crunchy exterior with a juicy, flavorful filling. Seasoned chicken, melted cheese, and fresh pico create a balanced bite that feels indulgent yet satisfying. The tray-baked method keeps things simple while delivering golden, crispy edges without frying.
Ingredients
- 700 g boneless chicken thighs (trimmed, cut into small cubes)
- 700 g chicken breast (lean, cut into small cubes)
- 3 tsp salt (fine)
- 4 tsp smoked paprika (adds depth)
- 4 tsp garlic powder
- 4 tsp onion powder
- 4 tsp dried oregano
- 3 tsp dried parsley
- 3 tsp ground cumin
- 8 tsp olive oil (extra virgin preferred)
- 15 low carb mini wraps (small tortillas, about 6-inch)
- 200 g shredded mozzarella cheese (or light cheese)
- 400 g fresh tomatoes (deseeded, finely chopped)
- 150 g red onion (finely chopped)
- 150 g white onion (finely chopped)
- 300 g green bell peppers (finely chopped)
- 2 tbsp fresh coriander (chopped)
- 1 lime (juiced)
- 1 tsp salt (for pico)
- 1 tsp black pepper
- 200 g plain yogurt (low fat)
- 100 g light mayonnaise
- 100 g chili lime hot sauce (adjust to taste)
- 1 tsp smoked paprika (for sauce)
- 1 tsp garlic powder (for sauce)
- Pinch of salt (for sauce)
- 2–4 tbsp milk (to thin sauce as needed)
Instructions
- Preheat Oven: Preheat oven to 400°F and line a large baking tray with parchment; lightly spray with oil (2 minutes) until surface is ready.
- Prepare Chicken: Combine chicken, salt, paprika, garlic powder, onion powder, oregano, parsley, cumin, and olive oil in a bowl; mix thoroughly (3 minutes) until evenly coated.
- Arrange Chicken: Spread seasoned chicken evenly on tray in a single layer (2 minutes) ensuring pieces are not overlapping.
- Bake Chicken: Bake at 400°F for 20–25 minutes until edges are slightly charred and internal temperature reaches 165°F.
- Make Pico: Mix tomatoes, red onion, white onion, bell pepper, coriander, lime juice, salt, and pepper (5 minutes) until fresh and well combined.
- Prepare Sauce: Whisk yogurt, mayo, hot sauce, paprika, garlic powder, salt, and milk (3 minutes) until smooth and pourable.
- Coat Wraps: Remove chicken, keep tray juices; dip each tortilla lightly in juices (3 minutes) until slightly coated but not soggy.
- Assemble Tacos: Add chicken and a sprinkle of cheese to each wrap (5 minutes), fold tightly without overfilling.
- Bake Tacos: Place filled tacos back on tray and bake at 370°F for 15–20 minutes, flipping halfway, until golden brown and crispy.
- Serve: Remove when edges are crisp and cheese is melted (2 minutes); top with pico and drizzle sauce before serving.
Notes
- Do not overfill tacos to prevent splitting during baking.
- Chicken can be marinated up to 24 hours ahead for deeper flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in oven or air fryer at 375°F for 6–7 minutes until crispy again.
- Freeze assembled tacos for up to 2 months; reheat from frozen at 375°F for 10–12 minutes.
- Swap mozzarella with cheddar or a reduced-fat blend for different flavor.
- Serve with extra lime wedges or a side like Baked Chicken Drumsticks for a full meal.
Nutrition
- Array