Ingredients
- 250g chicken breast strips
- ¼ cabbage, sliced/shredded
- 1 large carrot, grated
- ½ red onion, finely sliced
- 1 lime
- 30g mayonnaise
- 20g chipotle paste
- 15g tomato puree
- 1 garlic clove, finely chopped
- Chicken stock cube
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 2 brioche/plain rolls
Preparation
- Zest the lime and set aside.
- Add chipotle paste to a large bowl with a drizzle of oil, smoked paprika, ground coriander, half the lime zest, garlic, and chicken.
- Season with salt and mix well.
- Dissolve the stock cube and tomato purée in 150 ml boiled water.
- Preheat BBQ with flat plate for 2–3 minutes on medium heat.
- Add chicken and cook for 3 minutes on each side until lightly browned.
- Add the tomato stock and cook for 8–10 minutes, ideally using a dome lid for an oven effect.
- In a bowl, combine cabbage, carrot, onion, juice from half the lime, mayonnaise, and a pinch of salt and pepper.
- Once the chicken is cooked through, transfer to a chopping board and shred using two forks.
- Return shredded chicken to the grill and mix to coat in chipotle sauce.
- Serve in brioche or plain rolls with a spoonful of coleslaw and a squeeze of lime on top.
Serves 2
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