Delicious pulled chicken sandwiches in just 20 minutes? Yep! We’re making it happen. These bad boys in buns contain precooked pulled chicken—all you have to do is heat it in a pan and you’re at tender, juicy bliss. Although that meat isn’t the only star of the show. To keep things fresh, there’s also an apple carrot slaw, plus a spiced chipotle sour cream for a bit of smoky intrigue.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Chicken Stock Concentrate
Brioche Buns(ContainsMilk, Wheat, Eggs, Soy)
Wash and dry all produce. Trim, then thinly slice scallions, separating greens and whites. Halve, core, and thinly slice apple.
In a medium bowl, toss together scallion greens, apple, carrots, 1 TBSP vinegar (save the rest for step 4), a large drizzle of olive oil, 1 tsp sugar, and a large pinch of salt. Set aside to marinate.
Tear chicken into smaller, bitesized pieces. Heat a large drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add chicken, scallion whites, ¼ tsp chipotle powder (we’ll use the rest later), and a large pinch of salt. Toss to combine. Cook until chicken is warmed and starting to crisp at edges, 3-4 minutes.
Stir ¼ cup water, remaining vinegar, adobo sauce, and stock concentrate into pan with chicken. Bring to a simmer and cook until sauce is thick and coats meat, 1-2 minutes.
In a small bowl, stir together sour cream, a pinch of chipotle powder, 1 tsp water, and a pinch of salt. Taste and add more chipotle if you like it spicy. Split buns in half. TIP: Enjoy a toasty bun? Toast the split buns in a toaster or in a 425 degree oven for 3-4 minutes.
Spread chipotle crema on cut side of buns, then fill buns with chicken and a little bit of slaw. Serve with remaining slaw on the side.