Texan-Style Pulled Chicken Subs

Name: Texan-Style Pulled Chicken Subs with Corn Slaw & Mustard Mayonnaise
Total time: 25 min
Yield: 2
Cuisine: North American
Ingredients: olive oil; ½ tin sweetcorn; 2 brioche hotdog buns; 1 pulled chicken; 1 Brioche Hotdog Buns; 1 packet Pulled Chicken; 1 sachet All-American Spice Blend; 1 packet BBQ Sauce; 1 packet Mayonnaise; 1 packet Dijon Mustard; 1 tsp honey; 1 packet Shredded Cabbage Mix; 1 packet Mixed Salad Leaves; drizzle white wine vinegar

with Corn Slaw & Mustard Mayonnaise

Get up to $175 off

Yeehaw! These Texan-style pulled chicken buns are packed with smokey, saucy goodness. Piled high with crunchy corn slaw and a zingy honey-mustard mayo, they’re a finger-licking ride straight to flavour town!

Allergens:

Milk

•Eggs

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

½ tin

sweetcorn

brioche hotdog buns

pulled chicken

Brioche Hotdog Buns

1 packet

Pulled Chicken

1 sachet

All-American Spice Blend

1 packet

BBQ Sauce

1 packet

Mayonnaise

1 packet

Dijon Mustard

1 packet

Shredded Cabbage Mix

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2754 kJ

Calories658 kcal

Fat36.7 g

of which saturates11.2 g

Carbohydrate46.7 g

of which sugars18.7 g

Dietary Fibre3.5 g

Protein31.9 g

Sodium1684 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Drain sweetcorn (see ingredients). • Slice brioche hotdog buns in half lengthways. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are ‘popping’ out.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook pulled chicken and All-American spice blend, breaking up with a spoon, until browned, 3-4 minutes. • Remove pan from heat, then add BBQ sauce and a splash of water and stir to combine. Season to taste

• Toast brioche hotdog buns as desired. • In a small bowl combine mayonnaise, Dijon mustard and the honey. • To the bowl with the corn, add shredded cabbage mix, mixed salad leaves, half the mustard mayonnaise and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.

• Spread bun bases with remaining mustard mayonnaise. • Fill buns with corn slaw and pulled chicken. • Divide Texan-style BBQ pulled chicken subs between plates. • Serve with any leftover corn slaw. Enjoy!