Barbecue chicken sloppy Joes with jalapeño avocado spread

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Barbecue sloppy joes East Food
Serves 4
4 chicken thigh fillets, skinless, poached and shredded
120ml BBQ sauce
4 whole wheat

For the jalapeño avocado spread:
1 avocado, pitted
1 small jalapeño, deseeded and chopped (or leave the seeds in for more heat)
½ lime, juiced
1 tsp chilli powder
Salt and black pepper

To serve:
Lettuce, chopped
Tomato, sliced
Red onion, sliced
Skinny chips

  1. In a mixing bowl, combine the shredded chicken and barbecue sauce, tossing the chicken to coat in evenly in the sauce.
  2. Combine all of the ingredients for the jalapeño avocado spread together in a food processor and whizz until smooth.
  3. To assemble each sloppy Joe, heap one quarter of the barbecue chicken on each bottom bun. Top with lettuce, tomato and red onion. Spread the jalapeño avocado mixture on each top bun, then sandwich together. Serve with skinny chips.

Note:
brioche buns can be used as an alternative to whole wheat, if you wish.


Per Serving 593kcals, 20.8g fat (4.6g saturated), 50.6g carbs, 15.6g sugars, 45.3g protein, 5g fibre, 0.834g sodium