You will never need another chicken sandwich recipe once you have tried the best ever chicken sandwiches. They’re quick, easy, freezable and delicious!
The best ever chicken sandwich recipe
This is not a new recipe.
The best ever chicken sandwich recipe is actually quite a classic recipe in my family but I posted it back in the early days when my photos were rubbish and you would have probably taken one look at them and been turned off immediately.
Those old photos did this recipe nowhere near as much credit as they are due.
Chicken sandwiches sound like a pretty standard thing. Until now. Just wait until you try my mum’s scrumptious chicken sandwich masterpiece.
Mum created this one herself.
For years and years whenever we went out to lunch, there was only one place that we went – Buzz cafe – and every time we got the exact same thing – chicken finger sandwiches.
You might also like pulled pork sliders.
They were so good. So good we ordered them for years but then one day Mum decided it was time to try making them herself and after a bit of experimenting and quite a few sandwiches eaten, she came up with the best ever chicken sandwich recipe.
Some people take some convincing to get past the idea of a green sandwich but no one has ever had any bad words to say about them. In fact I think they are the recipe I’m asked for most from friends and family.
Every time I host a party (even the kids parties) and Mum offers to make something I always ask her to make chicken sandwiches. They make great party food and are pretty easy to prepare.
How to assemble the sandwiches
The filling is almost like a chunky chicken paste made with cooked chicken breast and some mayo but don’t worry all you mayo-haters.
Dad won’t touch mayo with a ten foot pole but even he loves these sandwiches (probably doesn’t know there’s mayo in them so don’t tell!). See what I mean about the awful photos?
Now if the green stack style really is too different for you then feel free to make these on whatever sort of ‘bread’ you like.
We have filled baguettes, rolled it in lavosh and made regular bread sandwiches and Mum has even made a gluten free version on little salad leaves.
Do they freeze?
Another great thing about these sandwiches is that you can make the filling and then freeze it so you can whip up the best ever chicken sandwiches at a moment’s notice.
I’m pretty sure Mum always has some stashed away in her freezer.
I seriously insist you make this recipe. Trust me if you like chicken sandwiches this is the only recipe you will ever need. Enjoy!
What about you? What’s the most used recipe in your family?
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Best-Ever Chicken Sandwiches
Ingredients
- 4 chicken breasts
- shallots
- ½ cup mayo
- one packet of garlic and herb wraps
- salt and pepper
Instructions
- Cook chicken breast in individual alfoil boats with shallots, salt and pepper at 180C (360F) degrees for about 30 mins.
- Remove to a plate to cool.
- Tear up chicken and blend in a food processor with mayo, extra shallots, salt and pepper.
- Lay out one wrap and cover with chicken mix. Repeat until there's no more chicken.
- Cover the stack with something heavy and flat and refrigerate for at least 3o mins.
- Cut into 24 wedges.
Enjoy!
About Claire Cameron
Claire Cameron
Nutrition and Wellness Coach, mum of 3 and creator of Claire K Creations, Claire Cameron is passionate about simplifying natural living for busy families.
Through good food, natural products & simple living she'll help you achieve better health and a happier planet in a quick, easy & affordable (but not hippie!) way.
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Thanks so much for your reply. I really appreciate it.
I went to buy wraps yesterday, and they did not have garlic and herb. I live in Brisbane Queensland so could you let me know where you buy your wraps from? The store had zesty garlic wraps, and spinach and herb wraps, which were a green colour. Should I buy the spinach and herb wraps as they would then give the same colour effect as your sandwiches? Or just go with garlic wraps and add a few herbs to the chicken mixture?
Also your photos look as if you have 5 -6 layers. Does that many layers make the sandwiches too “bready”?
Thanks again. Your help is so appreciated.
Regards,
Angela
Hi Angela. Not a problem. Yes go with the spinach ones that’s what I use most now. You can do more layers if you like and nope not too bready cause it’s still the same chicken-bread ratio but they are really filling.
Hello, I am delighted to have found this gorgeous looking recipe. I have to take something to a Christmas morning tea/lunch next week and these sandwiches will be perfect. Just a couple of questions:
How many wraps do you normally use to make the layers…3? 4??
Also when you say shallots…do you mean spring onions or French shallots? Also how many shallots do you throw in the chicken mayo mixture?
Thank so much,
Angela
Hi Angela. Oh you won’t be disappointed! I usually use 4 wraps. Hmm now you’ve got me – I call them shallots – the long skinny ones? No bulb on the bottom. I only use the green part and probably 1 or two per chicken breast.
Hi Claire,
They look great and sound amazing. I am planning to try these this weekend. How long would you suggest making them up before serving? I’d like to get them all ready so I’m not doing anything last minutes.
Warmest regards
Hi Jodie. My mum makes them up the night before but doesn’t cut them, pops a damp tea towel over the top and then covers it in plastic wrap and refrigerates then cuts at the last minute but you can also do this and cut them then cover as above and refrigerate for a few hours. Enjoy!
I have been asked to contribute a dish for an upcoming family wedding…a few batches of this might just be the thing I am looking for!!!
Perfect Amy!
I’ve heard a lot about your mother’s chicken sandwiches. I definitely will try this recipe. I love how these are made with wraps giving that green colour. I’ve always poached chicken breast for my chicken sandwiches so I’ll be interested to try your mother’s baking version xx
They’re so good Charlie! Baking them makes them nice and tender too x
Yes, Ma’am, I will make these outstanding chicken sandwiches. I’ve shredded chicken in the Kitchenaid and was pleased with the results. It only takes a few seconds too.
Good girl Maureen!
Wow…no one told me my kitchen aid could shred chicken,
I have made this tonight ready for lunches tomorrow, hope,hubby likes it :)
So easy
It sure can Amanda! Wow you didn’t waste any time. I hope it’s a hit!
Oh you Mum is clever Claire ( and famous) . I would love these for sure.
She is indeed Tania!
Wow these look really yummy! Mini wraps would also be good for when you don’t need a large number of sandwiches – so great that you can freeze the excess filling!
Great idea Kaylene!
I make almost the same thing from my mom. Chicken, white onion and celery in the food processor with mayonnaise, salt and pepper. It is our go to for the beach. I love your version. I will try it for our next outing. Thank you.
Hope you like them Debbie!
Love the sound of these Claire.
Wish you could do all my catering.
Love Aunty Pen xxx
I was very happy for you to have the creation as your own doing Bub but now the word is out I am famous!!
Mum x