Pesto Chicken Ciabatta Roll & Wedges

Big Portion - Cals 707 | Protein 50g | Carbs 79g | Fat 19g
Smaller Portion - Cals 354 | Protein 25g | Carbs 45g | Fat 8g

Chicken & wedges

Pesto Chicken Ciabatta Roll & Wedges

There is so much flavour packed into this huge open sandwich & wedges. I couldn't finish this last time I made it, but the chicken mix keeps well in the fridge or freezer so you can absolutely have this over two meals!
Big Portion – Cals 707 | Protein 50g | Carbs 79g | Fat 19g
Smaller Portion – Cals 354 | Protein 25g | Carbs 45g | Fat 8g
Servings 2 hungry people
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 2 Ciabatta 1 Roll (80g)
  • 300 grams Tesco – Chicken Breast Raw
  • 80 grams Reduced Fat Green Pesto
  • 320 grams Potato (or as close as you can get)
  • 14 Baby Plum Tomatoes
  • 10 grams Olive oil (about 2 teaspoons)
  • 2 Pickles
  • 200 grams Sweet Mini Peppers
  • 2 Spring Onions
  • 2 tsps Mustard


  • Cut your potatoes in half and then into wedge shapes. Put them into a bowl with the oil, add salt & pepper to taste & mix to coat all of the potatoes well. Air fry at 180c for 30 minutes (or until crispy), shaking vigorously every 10.
  • Preheat a large pan on medium high.
    Cut the chicken breast into big chunks, season with a bit of salt & pepper* & add to the hot pan.
    Rough chop the peppers.
    After your chicken has been cooking for a couple of minutes, add the peppers.
  • When your potatoes has 5 minutes to go, turn the air frier up to full & add the tomatoes.
  • Cut the ciabatta in half & put in the toaster, oven or under the grill to crisp it up.
  • Add the cooked chicken, peppers, pesto & spring onions (rough chop them first) to a food processor**. Pulse a few times, scraping the sides down. You want your chicken & veggies to be an even size, but not a paste. Taste & add salt & pepper to your liking.
  • Put the ciabattas on a plate, spread on the mustard, add the sliced pickles, then layer on the lettuce, the chicken mix, and then top with tomatoes.
    Put your potatoes on the side.



    For extra crispy potatoes, boil for 15 minutes, drain into a colander for & let sit for 10 minutes, add to a bowl (try to bash them about so some fluffy bits of potato stick out) then season/oil, and air fry for 15 minutes or until crispy.
    If you don’t have an air frier you can do the wedges in the oven.
    *Optionally, I also add onion powder & garlic granules to basically everything I cook, but it is great with out it so you don’t have to!
    **You can chop everything finely on a chopping board then mix in the pesto if you don’t have a food processor.
    Calories: 707kcal
    Course: Main Course, Snack
    Cuisine: American, Indian
    Keyword: High Protein

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @fit.foodiefuel on Instagram and hashtag it #fitfoodiefuel.

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