Pulled Chicken Sandwich with Chipotle
with slaw, pickled cucumber and coriander
Tags:
Calorie Smart
Allergens:
Gluten
•Sesamzaad
•Tarwe
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Mini Turkish bread
(Contains: Gluten, Sesamzaad, Tarwe)
100 g
Pulled chicken
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Carrot
100 g
Shredded red cabbage
½ piece
Persian cucumber
10 g
Chipotle paste
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2854 kJ
Calories682 kcal
Fat31.5 g
Saturated Fat5.8 g
Carbohydrate65.5 g
Sugar18.6 g
Dietary Fiber10.1 g
Protein31.8 g
Salt3 g
Potassium335.9 mg
Calcium45 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
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.
