Chicken Wholegrain Rolls

Name: Chicken Wholegrain Rolls
Prep time: 15 min
Yield: 4
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

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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

Instructions

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.
Slice open the bread rolls, spread liberally with Flora Light or Original and a little mustard. Stuff with lettuce and the chicken filling.
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.
Cut rolls in half so you don’t need a knife and cutting board if you weren’t planning on taking them anyway.
Return them to the bag they came in. Place everything inside a plastic bag that can function as a garbage bag if needed.