Fill with a crunchy carrot and cabbage salad and chunks of sweet chilli chicken for a flavour-packed sandwich.
Serves:
2
Ingredients:
- 2 Warburtons Gluten Free White Sandwich Thins
- 4 raw chicken mini fillets
- 2tbs Sweet Chilli Sauce
- 1tsp oil
- 1 small carrot, peeled and grated
- Handful finely sliced red cabbage
- Few sprigs flat-leaf parsley, chopped
- Squeeze lemon juice
- 1 Freshly ground black pepper
Products you need:
Method:
- Pre-heat the oven to 180ºC and oil a baking tray.
- In a bowl, toss the chicken in the sweet chilli sauce, then tip onto the oiled tray and cook for 20-25 mins until cooked through (30-35 minutes for a whole chicken breast).
- Meanwhile mix the grated carrot with the cabbage, lemon juice, parsley and black pepper and divide between the two thins.
- When the chicken is cooled, tear into pieces and place on top of the salad. Add an extra drizzle of chilli sauce if desired.
