Macros for each Whole Snack Wrap:
337 Cals, 31g Carbs, 5.5g Fat, 41g Protein
Ingredients for Crispy Chicken
1.5lb Chicken Breast cut into Tenders
40g All Purpose Flour
10g Corn Starch
60g Panko
100g Egg Whites
30g Franks Red Hot Buffalo Sauce
Seasoning Mix
2 tsp Garlic Powder
2 tsp Paprika
1 tsp Sea Salt
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Chili Powder
Wraps Ingredients (for 1 wrap):
1 Low Carb Wrap ( I used La Banderita Carb Counter)
42g Low Cal Chipotle Honey Mustard
Romaine
Tomato
14g 2% Shredded Colby Jack Cheese
1 Piece of Crispy Chicken
Ingredients Low Cal Chipotle Honey Mustard (makes about 8 2 Tbsp (32g) servings):
113g Plain Non Fat Greek Yogurt
42g Honey Mustard
3 Chipotle Peppers in Adobo
Sea Salt
Black Pepper
Garlic Powder
30ml Water
*Literally just add all those ingredients into a small blender and blend till smooth
Directions:
1.) Take your 2lbs chicken breast (mine was 4 1/2lb pieces of chicken. Flatten and then slice in half long ways.
2.) Make 3 stations. The first station will be 40g all purpose flour, 10g corn starch, ⅓ of the seasoning mix. Second station will be the rest of the seasoning mix and 60g panko. Third station will be 100g egg whites plus 30g franks red hot buffalo sauce.
3.) Add piece of chicken to flour station, then egg station then to panko station. Repeat for all your chicken. Add these to air fryer (I was able to fit 3 at a time in the air fryer) and spray with non stick cooking spray. Air fry these on 400 degrees F for 12 minutes.
4.) Now build your wrap. Tortilla, sauce, romaine, tomato, cheese, chicken and more sauce! Enjoy!