Photo of Chicken banh mi roll by WW

Chicken banh mi roll

10 - 12
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min


Soy sauce

2 tbs

Lime juice

1 tbs


2 clove(s), crushed

Skinless chicken breast

500 g

Rice wine vinegar

2 tbs

White sugar

1 tsp

White onion

1 small, thinly sliced


1 medium, grated

Light whole egg mayonnaise

¼ cup(s)

Sriracha sauce

2 tsp


1 whole, (310g) cut into quarters, split

Lebanese cucumber

½ medium, thinly sliced

Fresh coriander

¼ cup(s)

Oil spray

2 x 3 second spray(s)


  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.