BBQ Pulled Chicken Sandwiches with Sweet Potato Wedges and Coleslaw

You may be thinking: a yogurt dressing, whole wheat buns and oven baked sweet potato fries – why even bother!? But trust me, this is as satisfying as the calorie-laden originals, only way, way lighter. Give it a go and thank me later.

Serves 4

For the chicken sandwiches:

4 cups of cooked, cold shredded chicken

2 tsp olive oil

Salt and pepper

4 tbsp good quality shop-bought BBQ sauce

2 tsp honey

4 whole wheat buns, halved and warmed

Prepared coleslaw (recipe below)


In a large non-stick frying pan, heat the oil over a medium-high heat. Add the shredded chicken and a pinch of salt and pepper. Cook for 5 – 10 minutes or until warmed through and starting to crisp. Add the BBQ sauce and cook for another 2 minutes, stirring often. Add the honey and turn off the heat. Pack into warmed buns with some coleslaw and serve alongside a pile of sweet potato wedges.

For the coleslaw:

1/2 cabbage (savoy or white cabbage), core removed and finely shredded

1/2 red onion, finely sliced

1 red pepper, finely sliced


Combine 4 tbsp Greek yogurt with 2 tbsp white wine vinegar, 2 tsp olive oil, 1 tbsp sugar, a big pinch of salt and pepper and 1/2 large garlic clove, grated in. Give everything a good stir and leave to sit for 20 minutes in the fridge, then taste it – it should taste vaguely like ranch salad dressing. Adjust the vinegar, salt and sugar to taste. (Coleslaw dressing should be on the sweet side to balance the bitterness of the cabbage.)

To assemble the coleslaw: Toss the vegetables together and dress generously with the dressing. Serve within an hour or so of dressing the salad.

For the sweet potato wedges:

4 large sweet potatoes

Olive oil

Salt and pepper



Preheat the oven to 200C / 190C Fan / 400F.

Peel and chop the sweet potatoes lengthwise into wedges. Arrange in a single layer on two baking trays and drizzle lightly with olive oil. Sprinkle generously with salt, pepper and paprika. Toss everything around so it’s evenly coated. Bake for 45 – 50 minutes, turning once or twice throughout. Keep an eye on them towards the end as they can quickly burn at this stage. Serve.

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