Air Fryer Chicken Teriyaki Empanada

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A high-protein, perfectly sealed pocket of teriyaki chicken, rice, and spinach. Using a low-calorie keto wrap and a simple air frying method, this empanada boasts a crispy exterior with a juicy, flavor-packed core in just 12 minutes.

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Prep Time 5

Cook Time 12

Total Time 17

Servings: 1 empanada

Course: Main Course

Cuisine: American

Calories: 405

Ingredients Equipment Method Nutrition Notes

Ingredients

Empanada Components

1 Mission Keto Burrito Sized Wrap (110 calories)
1/2 cup cooked rice
150 g chicken, sliced (store-bought or homemade)
2 tbsp teriyaki sauce
1/4 cup fresh spinach
1 tbsp green onions, chopped

Equipment

CRIMPiT Tortilla Sealer
Air Fryer
Digital Scale

Method

Lay the 110-calorie Mission Keto wrap completely flat on your work surface or cutting board.
Distribute the 1/2 cup of rice evenly in the center of the tortilla, leaving a wide margin around the edges.
Stack the 150g of sliced chicken directly over the rice bed, then drizzle your teriyaki sauce evenly over the meat.
Top the sauced chicken with the fresh spinach leaves and scattered green onions.
Fold the wrap over the filling and use the CRIMPiT to seal the edges completely, pressing down firmly to lock the seam.
Place the sealed empanada into the air fryer basket and cook for 10 to 12 minutes, flipping it carefully halfway through the time to ensure an even, golden crisp on both sides.

Nutrition

Calories: 405kcalCarbohydrates: 54gProtein: 44gFat: 6g

Notes

Air Fryer Chicken Teriyaki Empanada Tips & Expert Strategy

TEXTURE EXPECTATIONS: The exterior should shatter slightly when bitten into, mimicking a fried empanada shell, while the interior rice remains soft and steamed from the teriyaki sauce.

WRAP SUBSTITUTION WARNING: Swapping the Mission Keto wrap for a standard low-fat flour wrap will work, but you lose the extreme fiber content that keeps the net carbs low. Corn tortillas will crack and fail during the crimping process.

THE 'BETTER LATER' MEAL PREP: You can assemble and crimp these pockets 24 hours in advance and leave them raw in the fridge. This slight resting period actually helps the wrap hydrate slightly, making for a tighter seal when air fried.

SERVE IT HOT: Let the empanada rest for 2 minutes after pulling it from the air fryer so the sauce can thicken back up slightly. Cut it cleanly down the middle with a serrated knife to show off the layers.

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