Gluten friendly option - replacement is GF bread loaf.
2. Dice and add 2 tomatoes, 1/3 cup barbecue sauce and 1 cup water, bring to a simmer. Halve and add chicken to pan, simmer, covered, for 10 minutes.
3. Toss the cabbage with 2 tbsp mayonnaise, 1/2 tbsp white wine vinegar and season to taste with salt and pepper (see notes). Slice avocado and remaining tomatoes. Arrange on a plate with sprouts and take to the table.
4. Remove chicken from the sauce and shred using two forks. Allow sauce to simmer over medium-high heat for further 10 minutes, uncovered, or until reduced. Return chicken and season well with salt and pepper to taste.
5. Slice buns open and assemble with pulled chicken and prepared vegetables. Serve any remaining ingredients on the side.
Use ground paprika instead of smoked if you prefer.
Heat buns in the oven at 160°C for 2 minutes if preferred.
For a pickled slaw, remove the mayonnaise and toss with 1 tbsp vinegar and 1 tsp honey/sugar instead.
Gluten friendly option - replacement is GF bread loaf .
Slice on a diagonal and top with chicken and vegetables. Serve an as open burger.
Garlic 2 cloves
tomatoes 2 + 2
chicken schnitzels 500g
Shredded red cabbage 1/2 bag (200g)
Alfalfa sprouts 1/2 punnet
Brioche burger buns 4-pack
From your pantry:
oil (for cooking), salt, pepper, smoked paprika, barbecue sauce, mayonnaise, white wine vinegar