FationateFoodBelly • Easy Recipes

Ingredients

Sandwich

• 1 breaded frozen chicken fillet
• 1 Yukon Gold potato
• Shredded Parmesan cheese
• 1 tbsp garlic sauce
• Pickles

Coleslaw

• 1 cup purple cabbage, finely shredded
• 1 large carrot, grated
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard (optional)
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tsp honey (or sugar)
• Salt and black pepper, to taste

Instructions

1. Thinly slice the Yukon Gold potato using a mandoline. Arrange the slices into 5 overlapping rows to form a rectangular potato wrap.
2. Heat a nonstick skillet over medium heat and sprinkle a generous layer of shredded Parmesan onto the pan. Carefully place the potato wrap over the cheese and cook until the Parmesan is golden and crispy. Flip and continue cooking until the potatoes are tender and lightly golden. Set aside.
3. Cook the frozen chicken fillet according to the package instructions.
4. In a bowl, combine the purple cabbage, grated carrot, mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, honey, salt, and pepper. Toss until evenly coated.
5. To assemble, spread the garlic sauce over the potato wrap. Add a layer of coleslaw, place the chicken fillet on top, then add a few pickle slices and another layer of coleslaw.
6. Carefully roll everything up, slice in half if desired, and serve immediately.