Chipotle Chicken Bun
with Cheddar and Baby Gem Lettuce | Serves 2
Chipotle mayo and chicken breast are always a winning combo. Layer with crumbly Cheddar cheese and crunchy baby gem lettuce for a delicious lunchtime meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
260 grams
Diced Chicken Breast
64 grams
Mayonnaise
(Contains Egg, Mustard)
10 grams
Chipotle Paste
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
1 unit(s)
Baby Gem Lettuce
60 grams
Mature Cheddar Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
b) Meanwhile, pop the mayo into a small bowl and stir in the chipotle (add less if you'd prefer things milder).
c) Halve the burger buns, then spread half of the chipotle mayo over the base and lid of each bun, saving the other half for the next step.
a) Trim the baby gem and separate the leaves.
b) Thinly slice the Cheddar cheese.
c) In a large bowl, combine the cooked chicken and the remaining chipotle mayo. Mix to fully coat the chicken.
a) Pop a couple of baby gem leaves on the base of each bun (use as much or as little as you'd like).
b) Lay the chipotle mayo chicken on top of the baby gem, then top with the sliced cheese.
c) Sandwich shut with the bun lids, share between 2 serving plates and tuck in.
Enjoy!
