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Photo of Chicken banh mi roll by WW

Chicken banh mi roll

8 - 10
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min


Soy sauce

1 tsp, (use 2 tbs for marinade)

Lime juice

1 tbs


2 clove(s), crushed

Raw skinless chicken breast

500 g

Low-fat mayonnaise

¼ cup(s), (75g)

Sriracha sauce

2 tsp


1 whole, (310g), cut into 4 even pieces

Lebanese cucumber

½ medium, thinly sliced

Fresh coriander

¼ cup(s), leaves

Oil spray

1 x 3 second spray(s)

Rice wine vinegar

2 tbs

White sugar

tsp, (use 1 tsp for pickling liquid)

White onion

1 small, thinly sliced


1 medium, shredded


  1. In a large zip-lock bag, combine soy sauce, lime juice and garlic, add chicken. Squeeze out air and seal bag. Massage bag to coat chicken. Refrigerate for 30 minutes or up to 4 hours.
  2. Meanwhile, to make picked vegetable, combine vinegar, sugar and a pinch of salt in a small bowl. Add onion and carrot and stir to coat. Cover and refrigerate for at least 30 minutes or up to 1 day.
  3. Lightly spray a large chargrill pan with oil and heat over medium-high heat. Remove chicken from marinade and discard marinade. Cook chicken, turning once for 6-8 minutes or until chicken is cooked through. Thinly slice chicken.
  4. Combine mayonnaise and sriracha in a small bowl. Remove soft centres from baguette quarters and save for breadcrumbs. Spread 3 teaspoons mayonnaise mixture on cut side of each quarter baguette.
  5. Drain pickled vegetables. Fill rolls evenly with chicken, cucumber, pickled vegetables and coriander.