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RECIPE

Creamy Tomato Chicken Sandwich | Protein Plates Recipe Book

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.

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.

calories359
totalFat11
totalCarbohydrates32
protein29

 

 

Enjoy this recipe? FIND MORE FROM THE RECIPE BOOK HERE:

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Emily Wilcock
Emily Wilcock Content Executive
After finishing an internship with Myprotein, Emily returned to university to finish her degree in Business Management and Marketing — before coming back to work full-time with the team. Emily specialises in high-protein recipes, inspiring real-life stories and accessible health and fitness advice, and her work has been featured in The Supplement Magazine. When she’s not in the kitchen baking or cooking, she’s out exploring Manchester’s best food spots, working up an appetite at the gym … or tucked up in bed with a good book.

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