Mediterranean Chicken Roll

Shake up your lunch options with roasted capsicum, eggplant and artichoke with chicken and our whole egg mayo on Turkish.

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Prep Time: 10 Servings: 4
  • ​1 long roll of Turkish bread

    2 cups salad leaves

    1 large tomato, sliced

    4 artichoke hearts, sliced

    8 roasted eggplant, sliced

    2 barbecue chicken breasts, sliced

    2 sliced roasted red capsicum cut into thin strips

    Edmonds Whole Egg Mayonnaise

    1. Cut the Turkish bread in half, lengthways. Toast if desired. Arrange the salad leaves on half.
    2. Lay tomato, artichoke and eggplant slices over the salad leaves.
    3. Add slices of chicken and a sprinkle of capsicum strips.
    4. Finish with mayonnaise and top with other half. Cut to serve 4.

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