4 chicken fillets or skinless thighs, poached and shredded
120ml BBQ sauce
4 whole wheat or brioche buns
For the jalapeño avocado spread:
1 avocado, pitted
1 small jalapeño, deseeded and chopped (or leave the seeds in for more heat)
Juice of ½ a lime
1 tsp chilli powder
Salt and black pepper
Red onion, sliced
- In a mixing bowl, combine the shredded chicken and barbecue sauce, tossing the chicken to coat in evenly in the sauce.
- Combine all of the ingredients for the jalapeño avocado spread together in a food processor and whizz until smooth.
- 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.
Per Serving 593kcals, 20.8g fat (4.6g saturated), 50.6g carbs, 15.6g sugars, 45.3g protein, 5g fibre, 0.834g sodium