Low Carb Tangerine Glazed Chipotle Chicken Roti "Crisps"
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Low Carb Tangerine Glazed Chipotle Chicken Roti "Crisps"


Mexican food can impress even the swankiest of crowds when given the opportunity. Set the tone for your next formal gathering with these dainty Tangerine Glazed Chipotle Chicken Crisps.

Prep time: 145 minutes | Cook time: 50 minutes

Serves: 32


Author:GET FIT Health Chef


1 Mis-En-Place:

1) Chicken Marinate:
1) Chop Parsley 2) Chop Cilantro 3) Grind Cumin and Chipotle into powders 4) Chop Thyme 5) Peel and mince Ginger 6) Scrape zest from fresh Orange 7) Clean Boneless Chicken thighs

2) Crisps and Glaze:
1) Mince Chipotle Chiles in Adobo Sauce
2) Cut each GET FIT Roti into 6 triangles.

3) Pickled Red Onions:
1) Slice onion into rounds

4) Mexican Crema:
1) Chop cilantro 2) Crumble Cheese


1) Chicken Marinate:
Whisk first 12 ingredients in glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours or up to 1 day, turning occasionally.

2) Glaze:
Bring juice, honey, and soy sauce to a low boil in saucepan until reduced to 1/2 cup, about 20-30 minutes. Mix in tangerine zest and chipotle chiles. Once cool, store in the fridge.

3) Mexican Crema: Combine all ingredients and mix well. Store in the fridge.

4) Pickled Red Onions:
Combine all ingredients and place in the refrigerator for at least an hour, or up to a day or two.


1) Grilling:
Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Transfer chicken to platter to cool. Once chicken is cool enough to handle, shred and set aside. This can also be done in a skillet if you prefer.

2) Crisps:
Preheat oven to 425F. Place GET FIT roti wedges on a flat tray and bake until crisp. Typically takes 30 secs. Remove from oven and let cool to become crisp.

3) Assembly:
Warm glaze up in a sauce pan and toss with the shredded chicken. Place crisps on a flat work surface and top with a spoonful of chicken, a few pickled onions, a sprinkle of cheese, and a cilantro leaf on top. Transfer to serving platter. Serve immediately.

4 Garnish Ideas: Feat Cheese, crumbled


1 cup fresh Tangerine juice or Orange juice
1/3 Cup fresh Parsley
1/3 Cup fresh Cilantro
1 Tbsp Cumin Seed
3 Tbsp fresh Thyme
3 Tbsp fresh Ginger
3 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
2 tbsp tangerine or Orange Zest
1 tsp Kosher Salt
2 pounds boneless Chicken
1 tbsp Olive Oil

Crisps and Glaze
1 cup Olive oil for frying
2 cup Tangerine or Orange juice
5 tbsp Honey
1/4 cup Soy Sauce
2 tsp Tangerine or Orange zest
2 tsp Canned Chipotle Chiles in Adobo Sauce
8 GET FIT Roti - Spinach (click to see numerous recipes and benefits)
8 GET FIT Roti - Tumeric (click to see numerous recipes and benefits)

Pickled Red Onions
1 Red Onion
1 cup Apple Cider Vinegar
1/2 cup Water
2 tbsp Kosher Salt

Mexican Crema
1/4 bunch Cilantro
1 cup Crema Mexicana or plain Greek yogurt (available in dairy aisle or Mexican market)
Juice of half a lime
1/2 tsp Kosher Salt
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, integrative food and lifestyle experts , not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.

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