Ingredients
- 300 g shredded, cooked, skinless chicken breast
- 1 teaspoon reduced salt soy sauce
- 1 teaspoon sesame oil
- 1 long fresh red chilli, thinly sliced
- 2 teaspoons sesame seeds, toasted
- 1 large carrot, peeled, finely shredded
- 2 small Lebanese cucumbers, halved lengthways, sliced diagonally
- 6 green shallots, cut into thin 12 cm-long strips
- ¼ cup white vinegar
- 1 tablespoon caster sugar
- 4 long wholemeal bread rolls
- 1 avocado, mashed
- 4 iceberg lettuce leaves, torn into large pieces
- 1 cup (30 g) fresh Asian-style herbs (eg coriander, mint, Vietnamese mint, Thai basil)
Method
Step 1
Place chicken in a medium bowl. Drizzle with soy and sesame oil. Sprinkle with chilli and sesame seeds. Toss well. Cover and refrigerate for 30 minutes.
Step 2
Meanwhile, to make pickled vegetables, combine carrot, cucumber and shallots in a large bowl. Add vinegar and sugar. Toss well. Cover and refrigerate for 30 minutes, then drain.
Step 3
To assemble, use a large serrated knife to cut rolls lengthways down the centre, without cutting all the way. Spread with avocado. Fill with lettuce, chicken, pickled vegetables and herbs. Serve straightaway.
Tips
- Chicken mixture and pickled vegetables can be prepared several hours ahead. Keep covered in the fridge. Drain vegetables and assemble rolls just before serving.
- Shredded, cooked, skinless chicken breast is available from the deli counter in supermarkets. Alternatively, substitute leftover skinless, roast chicken.
