Chicken Wholegrain Rolls
Easy
This is a great way to use up some leftover chicken. A perfect picnic dish, simply pack and assemble at your lunch spot! Recipe courtesy of Rozanne Stevens for Flora
PREP IN
15 MIN
COOK IN
0 MIN
SERVE
4
Chicken Wholegrain Rolls
Easy
PREP IN
15 MIN
COOK IN
0 MIN
SERVE
4
Introduction
This is a great way to use up some leftover chicken. A perfect picnic dish, simply pack and assemble at your lunch spot! Recipe courtesy of Rozanne Stevens for Flora
Ingredients
- 450g leftover cooked chicken
- 1 small can diced pineapple, drained
- 1 red, yellow or orange pepper, small dice
- 1 small red onion, very finely sliced
- 2 tsp Colman's Dijon mustard
- 2 tsp fresh tarragon or parsley, chopped
- Pinch of chilli powder, optional
- 4 crusty wholegrain bread rolls
- Flora Light or Original, to taste
- 1 head lettuce, washed and shredded
- 2 frozen gel packs (the soft-wrapped ones)
- 2 large rubber bands
Method
- 1. Dice the chicken into cubes and place in a mixing bowl. Add the drained pineapple, the pepper, red onion, and tarragon or parsley. Use your hands or a spatula to toss everything together. Season with salt and pepper, if desired, and chilli powder.
- 2. Slice open the bread rolls, spread liberally with Flora Light or Original and a little mustard. Stuff with lettuce and the chicken filling.
- 3. If travelling, wrap washed lettuce leaves in a couple of damp paper towels and store in a ziplock bag. Pack the filling into one or more ziplock bags. Place a frozen gel pack on either side of the bags and secure at the top and bottom with large rubber bands. They'll keep the chicken filling cold and everything else, too.
- 4. Cut rolls in half so you don't need a knife and cutting board if you weren't planning on taking them anyway.
- 5. Return them to the bag they came in. Place everything inside a plastic bag that can function as a garbage bag if needed.
