Barbecue chicken bánh mì recipe
Created by The Tesco Recipes team
Transform your barbecue leftovers into something delicious! Pile coleslaw and barbecued chicken into a hot dog roll with loads of fresh herbs and lime, and enjoy this bánh mì-inspired dish for a quick and easy lunch.
See method- Serves 2
- Takes 15 mins
- 389 calories / serving
- Dairy-free
Ingredients
- 100g coleslaw
- 1 tbsp sriracha, plus 1 tsp and extra to serve
- 1 lime, juiced
- 10g fresh mint, leaves picked, most roughly chopped
- 10g fresh coriander, most roughly chopped
- 2 leftover barbecued chicken thighs or breasts, shredded (about 150-200g)
- 2 leftover hot dog rolls, split
- 1 spring onion, finely sliced
For the dressing
- 1 tbsp reduced-salt soy sauce
- 1 tbsp lime juice
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Shop ingredientsEach serving contains
- Energy
- 1635kJ 389.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 2.5g
- Sugars
- 11g
of the Reference intake
Carbohydrate 40.9gProtein 27.6gFibre 4.7g
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Sign in to shopMethod
- Mix the coleslaw, 1 tbsp sriracha, lime juice and roughly chopped herbs in a bowl, then set aside.
- For the dressing, whisk the soy sauce, lime juice and 1 tsp sriracha in a bowl. Add the barbecued chicken; toss to coat.
- To assemble, spread the coleslaw mix inside the hot dog rolls. Top with the chicken mixture and finish with the spring onion, remaining herbs and a drizzle of sriracha.
- See more Leftovers recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
