A mixture of shredded chicken, natural yoghurt, wholegrain mustard, halved red grapes and chopped spring onions, piled into a wholemeal bap with chopped lettuce.
Per bap: 326kcals, 7.7g fat (1.5g saturated), 38.7g carbs, 11.8g sugar, 27.2g protein, 4.3g fibre, 0.392g sodium
For a quick version, use 300g leftover roast chicken.
|2 chicken fillets, halved lengthways|
|Salt and black pepper|
|3 tbsp plain natural yoghurt|
|1 tsp wholegrain mustard (or more to taste)|
|120g red grapes, halved|
|3 spring onions, chopped|
|4 wholemeal baps|
|1 head of Little Gem lettuce, chopped|
- Bring a large pot of water to a simmer and add one teaspoon of salt. Add the halved chicken fillets and simmer gently for 30 minutes or until thoroughly cooked. Remove the chicken to a board and shred using two forks. Set aside to cool.
- In a bowl, combine the shredded chicken with the yoghurt, mustard, grapes, spring onions and a little seasoning.
- Fill the wholemeal baps with the chicken mixture and top with chopped lettuce.