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Barbecue chicken bánh mì recipe

Barbecue chicken bánh mì recipe

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Created by The Tesco Real Food 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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1635kj
    389kcal     19%

  • Fat

    12g 17%

  • Saturates

    2g 11%

  • Sugars

    11g 13%

  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 40.9g Protein 27.6g Fibre 4.7g

Method

  1. Mix the coleslaw, 1 tbsp sriracha, lime juice and roughly chopped herbs in a bowl, then set aside. 
  2. For the dressing, whisk the soy sauce, lime juice and 1 tsp sriracha in a bowl. Add the barbecued chicken; toss to coat. 
  3. 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.

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