Name: Creamy Tomato Chicken Sandwich | Protein Plates Recipe Book | MYPROTEIN™
Prep time: 10 min
Cook time: 20 min
Yield: Serves 4
Ingredients: 2 chicken breasts; 200 g light cream cheese; Handful basil leaves; 100 g sundried tomatoes; Handful romaine lettuce; 4 pittas/wraps

Emily Wilcock

Writer and expert3 months ago

Get creative with sandwich fillings for a midday energy boost.

Plain ham (no mayonnaise) is soon to be a thing of the past. Refresh your midday sandwiches with succulent baked chicken breast — or Sunday roast leftovers — combined with a creamy tomato sauce. And with less than 358kcal and 29g of protein, it’s going to become one of your weekly staples.

Creamy Tomato Chicken Sandwich

Servings: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

2 chicken breasts
200 g light cream cheese
Handful basil leaves
100 g sundried tomatoes
Handful romaine lettuce
4 pittas/wraps

Instructions

1.

Cook the chicken in the oven on 180C for about 20 minutes so it’s cooked but still juicy. To check if it’s cooked, cut into the breasts and the juices should run clear. Alternatively, you could use leftover chicken if you have some in the fridge.

2.

While the chicken is cooking, add the cream cheese, basil leaves, and sundried tomatoes to a blender and blitz until smooth to make a sauce.

3.

Once the chicken is cooked, shred using two forks — use one fork to hold the chicken breast in place and use the other fork to shred. Get this done quicker by using a hand mixer if you have one.

4.

In a large bowl, combine the shredded chicken breasts and creamy tomato mixture until evenly mixed.

5.

To build the sandwich, take one wrap or pitta and add a few spoonfuls of the sandwich filling mixture, then a few crisp lettuce leaves.

6.

Save the leftover mixture in the fridge to enjoy for up to three days.

Nutritional info per serving:

Calories	359
Total Fat	11g
Total Carbohydrates	32g
Protein	29g

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Emily Wilcock

Writer and expert

After completing an internship with Myprotein, Emily returned to university to finish her Bachelor of Science degree in Business Management and Marketing. With experience in lifestyle writing, Emily aims to entertain and educate through her work. Her focuses include recipes, real and inspiring stories, and working with writers to help provide easy-to-digest evidence-based research. Her work on recipes has been previously featured in The Supplement magazine, with a particular focus on high-protein, nutritious meals, plus advice on how to properly fuel your body. Outside of work, Emily’s top priority is food. She’s a self-professed star baker and a connoisseur of all things baked. In her spare time, she’s either cooking up a storm, our looking out for the opportunity to try out Manchester’s newest restaurants. But as a huge fan of carbs, if it’s not pasta or pasta-adjacent, she’s not interested. If she’s not in the kitchen, she’s tucked up with a book for an early night, or you’ll find her in the gym working up a sweat. Afterall, all those carbs require quite the appetite.