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Roast chicken rolls with spicy garlic-herb sauce

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  • High in dietary fibre
  • High in protein
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • 1 serve veg or fruit

Elevate an everyday lunch with soughdough rolls filled with succulent roast chicken and topped with a delicious homemade garlic-herb sauce.

  • Serves4
  • Prep time15 minutes
Roast chicken rolls with spicy garlic-herb sauce

Ingredients

  • 4 Coles Finest Stone Baked by Laurent White Sourdough Rolls*, split
  • 1/2 Coles RSPCA Approved Hot Roast Chicken, meat shredded
  • 2 avocados, stoned, peeled, sliced
  • 2/3 cup (160g) roasted red pepper (capsicum) strips
  • 60g pkt Coles Australian Baby Rocket

Spicy garlic-herb sauce

  • 1 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 1/4 cup oregano leaves
  • 2 garlic cloves, peeled
  • 1 birdseye chilli, seeded, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbs red wine vinegar
  • 1/2 cup (150g) mayonnaise

Nutritional information

Per serve: Energy: 4222kJ/1010 Cals (49%), Protein: 39g (78%), Fat: 65g (93%), Sat Fat: 9g (38%), Carb: 59g (19%), Sugar: 6g (7%), Dietary Fibre: 19g (63%), Sodium: 1569mg (78%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the spicy garlic-herb sauce, place parsley, basil, oregano, garlic, chilli, oil and vinegar in a food processor and process until finely chopped. Transfer to a bowl and stir in mayonnaise. Season.

  2. Step 2

    Spread 2 tbs spicy garlic-herb sauce on the roll bases. Top with the chicken, avocado, capsicum and rocket. Drizzle with some remaining sauce. Top with the roll tops to serve.

    * Selected stores only

Recipe tip

COOK. STORE. SAVE
Clever storage:
Store any leftover garlic-herb sauce in an airtight container in the fridge for up to 3 days. Add to salads or burgers. 

Use it up: Enjoy the leftover roast chicken in a salad or pita bread like the sandwich at coles.com.au/greekchickensandwich.

 

Roast chicken rolls with spicy garlic-herb sauce

Roast chicken rolls with spicy garlic-herb sauce
  • Serves4
  • Prep time15 minutes
Ingredients
  • 4 Coles Finest Stone Baked by Laurent White Sourdough Rolls*, split
  • 1/2 Coles RSPCA Approved Hot Roast Chicken, meat shredded
  • 2 avocados, stoned, peeled, sliced
  • 2/3 cup (160g) roasted red pepper (capsicum) strips
  • 60g pkt Coles Australian Baby Rocket

Spicy garlic-herb sauce

  • 1 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 1/4 cup oregano leaves
  • 2 garlic cloves, peeled
  • 1 birdseye chilli, seeded, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbs red wine vinegar
  • 1/2 cup (150g) mayonnaise
    Description

    Elevate an everyday lunch with soughdough rolls filled with succulent roast chicken and topped with a delicious homemade garlic-herb sauce.

    Method
    1. Step 1

      To make the spicy garlic-herb sauce, place parsley, basil, oregano, garlic, chilli, oil and vinegar in a food processor and process until finely chopped. Transfer to a bowl and stir in mayonnaise. Season.

    2. Step 2

      Spread 2 tbs spicy garlic-herb sauce on the roll bases. Top with the chicken, avocado, capsicum and rocket. Drizzle with some remaining sauce. Top with the roll tops to serve.

      * Selected stores only