Instructions

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.