Multigrain Roll With Herbed Chicken | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Multigrain hotdog buns filled with a creamy mayo and shredded chicken mixture. Having this in your tiffin, will make you look forward to your lunch time.

MULTIGRAIN ROLL WITH HERBED CHICKEN

Ingredients

4 multigrain hotdog rolls
2 cups boiled and shredded chicken
2 tablespoons oil
2 tablespoons chopped garlic
1 teaspoon red chilli flakes
Crushed black peppercorns to taste
Salt to taste
1 teaspoon dried mixed herbs
8 tablespoons mayonnaise
1 cup shredded iceberg lettuce leaves
4 cheese slices
Tomato ketchup for drizzling
Mustard sauce for drizzling
French fries for serving

Method

1. Heat oil in a non-stick pan. Add garlic and sauté on high heat till light golden brown. Add chicken, mix, reduce heat and cook for 1 minute.
2. Add chilli flakes, crushed peppercorns and salt and mix. Add dried mixed herbs, mix and cook for 1 minute. Transfer in a bowl and slightly cool.
3. Slit the hotdog rolls with one side intact.
4. Apply some mayonnaise on both the inner sides of each hotdog roll and put some lettuce leaves on the base.
5. Tear each cheese slice into 2-3 pieces and place on top of lettuce leaves. Put some chicken mixture and drizzle some tomato ketchup and mustard sauce on top and lightly cover.
6. Serve immediately with French fries.

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