Quick (max 20 min) - Pulled Chicken - use EID: Turkish Bread
with slaw, pickled cucumber and coriander
Labels:
Caloriebewust
Allergenen:
Gluten
•Sesamzaad
•Tarwe
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Mini Turks brood
(Bevat: Gluten, Sesamzaad, Tarwe)
100 gram
Pulled chicken
5 gram
Verse koriander
(Kan bevatten: Selderij)
½ stuk(s)
Wortel
100 gram
Gesneden rodekool
½ stuk(s)
Mini-komkommer
10 gram
Chipotle-pasta
Zelf toevoegen
1 el
[Plantaardige] mayonaise
1 el
Wittewijnazijn
1 tl
Suiker
½ el
Zonnebloemolie
naar smaak
Peper en zout
Instructies
1
- Preheat the oven to 200°C and bake the Turkish bread for 6 - 8 minutes.
- Chop the cucumber into crescents.
- In a bowl, mix the white wine vinegar with the sugar and add the cucumber. Set aside, stirring occasionally.
2
- Grate the carrot with a box grater.
- Finely chop the coriander.
- In a bowl, mix the shredded red cabbage with half of the carrot, the coriander and extra virgin olive oil to taste. Season with salt and pepper.
3
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the pulled chicken with the rest of the grated carrot for 4 - 5 minutes.
- Mix the chipotle with the mayo in a small bowl.
4
- Cut open the Turkish bread.
- Spread with the chipotle mayo, then top with pulled chicken and some slaw and pickled cucumber.
- Serve the rest of the slaw and the pickled cucumber on the side.
