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Chipotle chicken rolls
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Mexican flavours add sunshine to this sandwich. Smoky chargrilled chicken sits on top of crisp lettuce and creamy avocado with quick-pickled onions for tanginess. The two-ingredient marinade takes moments to stir together but tenderises the meat beautifully, as well as boosting the flavour. Make it even more special by including charred corn if you have time.
2 tbsp chipotle paste
4 tbsp soured cream
About 500g chicken thigh fillets
1 red onion, finely sliced
1 lime, juice
Olive oil, for griddling
2 avocados, crushed
1 jalapeño chilli, finely chopped
¼ x 28g pack coriander, chopped, plus extra to serve
6 stone baked paysan rustique rolls
1 little gem lettuce, leaves separated
1. Mix the chipotle paste and 3 tbsp soured cream in a medium bowl and add the chicken; season. Toss to coat, then cover and chill for at least 1 hour (or ideally 24 hours). Meanwhile, put the onion in a bowl with the lime juice, sugar and a pinch of salt; set aside to pickle (cover and chill it if you are leaving it for more than 30 minutes).
2. Put a lightly oiled griddle pan over a medium-high heat, then cook the chicken for 12-15 minutes, turning halfway, until charred, cooked through, the juices run clear and no pink meat remains. Rest on a plate for 5 minutes. Meanwhile, stir together the crushed avocados, chilli and coriander. Split open the rolls, spread the bases with the remaining 1 tbsp soured cream, then top with the lettuce and the avocado mixture. Slice the chicken and add to the rolls with the pickled onion, plus some extra coriander. Add the top of the roll and tuck in.
Dial down: Skip marinating and cooking the chicken. Instead, shred the meat from 2 x 435g packs British Roast Chicken Thighs, then stir through the chipotle paste and soured cream.
Level up: Add a layer of charred sweetcorn. Soak 2 corn on the cobs in a bowl of cold water for up to an hour while the chicken is marinating (this will help soften the corn, but isn’t vital if you forget). Pat the corn dry, coat with a little oil and season. Cover the chicken to keep warm while it rests, then cook the corn in the same griddle pan over a medium-high heat, until tender and charred (about 10 minutes). Hold a cob upright on a chopping board, then slice down the cobs to cut off the corn; add to your roll with the chicken.
Typical values per serving:
This recipe was first published in June 2021.
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