Creamy Chicken Roll

Ingredients

• 250 grams boneless chicken breasts
• 4 hot dog buns 
• Salt to taste
• 1 tablespoon Worcestershire sauce
• Crushed black peppercorns to taste
• 1 teaspoon red chilli flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons olive oil 
• 1 tablespoon butter
• 1 tablespoon refined flour (maida)
• 1 cup milk
• 2 cup grated processed cheese
• 2 tablespoons Dijon mustard 
• 1 teaspoon dried mixed herbs 
• ½ cup shredded purple cabbage
• 1 medium green capsicum, shredded
• 1 large carrot, shredded 
• 5-6 Iceberg lettuce leaves, hand torn 

Method

1. Preheat oven to 180̊ C. 
2. Marinate the chicken breasts with salt, Worcestershire, crushed peppercorns, chilli flakes, onion powder, garlic powder and 1 tablespoon olive oil.
3. Heat 1 tablespoon olive oil in a non-stick grill pan. Place the chicken breasts on it and grill for a minute on each side.
4. Place the grilled chicken breasts on a baking tray, put the tray in the preheated oven and bake for 8-10 minutes. 
5. Heat butter in a non-stick pan. Add flour, mix and sauté for 30 seconds. Add milk, mix and cook till the mixture thickens. Add cheese and mix well. 
6. Add crushed peppercorns and salt and mix well. Remove from heat and set aside. 
7. Shred the grilled chicken in a bowl with a fork. Add 3 tablespoons cheese sauce, Dijon mustard, salt, mixed herbs, cabbage, capsicum and carrots and mix well. 
8. Slit the hot dog buns horizontally from the centre without cutting through. Stuff with lettuce and generous amount of the chicken mixture. 
9. Serve immediately with wafers.