Ingredients
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4 x (150g) small chicken breast fillets
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2 tablespoons Jalna Low Fat Greek yoghourt
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2 tablespoons Sriracha hot chilli sauce
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1 tablespoon honey
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1 clove garlic, crushed
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1 lime, rind finely grated & juiced
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Olive oil spray
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4 wholegrain rolls, halved and toasted
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1 baby butter lettuce, leaves separated and rinsed
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2 tomatoes, thinly sliced
Coriander sauce
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1/3 cup Jalna Low Fat Greek yoghourt
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2 tablespoons chopped coriander
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1 spring onion, finely chopped
Method
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1Place the chicken fillets between two sheets of freezer wrap and pound with a rolling pin to flatten slightly.
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2Combine the Jalna, chilli sauce, honey, garlic and lime rind in a bowl. Add the chicken and coat well. (You can cover and refrigerate at this stage for a couple of hours or overnight if you like).
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3To make the sauce, combine the Jalna, coriander and spring onion in a bowl. Add 1-2 teaspoons lime juice and season with salt and pepper.
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4Preheat the barbecue grill or char-grill pan. Spray with oil spray. Cook the chicken for 2-3 minutes each side or until cooked through. Remove from heat.
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5Place the base of each roll on a serving plate. Top with lettuce, tomato and a piece of chicken. Spoon over the sauce and top with the remaining roll half. Serve.
Source: taste.com.au
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