• 400g chicken tenderloins
  • ¼ cup Wattie’s Chipotle & Green Jalapeno Burger Sauce
  • 1 ½ cups crushed natural corn chips
  • 4 poppy seed brioche buns (Gluten free if required)
  • Wattie’s Chipotle & Green Jalapeno Burger Sauce
  • Lettuce leaves
  • 1-2 tomatoes sliced
  • Gherkins
  1. Dip the chicken tenderloins in ¼ cup of the Wattie’s Chipotle & Green Jalapeno Burger Sauce and then coat in the corn chips. Place on a tray and refrigerate for 10 minutes.
  2. Preheat the oven to 200°C (fan assisted). Place the chicken on a baking tray lined with baking paper. Bake for 20-25 minutes until the chicken is cooked, turning halfway through cooking.
  3. To assemble the burgers: Cut the brioche buns in half and toast if wished. Spread the bases with a generous amount of Wattie’s Chipotle & Green Jalapeno Burger Sauce. Top each bun with lettuce leaves, tomato slices, sliced gherkins and chicken. Top with the bun lid.

Top Tips

  • Refrigerating the crumbed chicken tenderloins before cooking to ensure the crumb sticks to the chicken.

Swap it out

  • Replace the chicken tenderloins with fish fillets – cut into pieces before crumbing.
  • Replace lettuce with rocket.

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