Spicy BBQ Pulled Chicken Sandwiches with Smoky Slaw and Potato Wedges

These spicy BBQ pulled chicken sandwiches are the ultimate quick dinner fix. Tender, saucy chicken gets a kick from pickled jalapeño and a smoky red pepper crema, all piled onto toasted potato buns. Alongside, crispy potato wedges and a tangy slaw round out the meal.

In just 30 minutes, you can have a restaurant-quality sandwich night at home. The secret is using pre-cooked pulled chicken and jazzing it up with a Southwest spice blend. The result is a bold, satisfying dish that comes together with minimal effort.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce BBQ Pulled ChickenView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch wedges. Toss with 1 tsp oil, salt and pepper. Spread on a baking sheet and roast until golden and crispy, about 20-25 minutes.
2. Thinly slice jalapeño into rounds. In a small bowl, combine jalapeño slices, juice of half the lime, sugar and a pinch of salt. Set aside to quick-pickle.
3. In a medium bowl, combine coleslaw mix, juice of remaining lime half and 1 tbsp smoky red pepper crema. Toss to coat. Season with salt and pepper. Set aside.
4. In a small skillet over medium heat, add BBQ pulled chicken and Southwest spice blend. Cook, stirring, until warmed through, about 3-4 minutes. Add a splash of water if needed to prevent sticking.
5. Toast potato buns in a dry skillet or under the broiler until lightly golden.
6. Assemble sandwiches: spread remaining smoky red pepper crema on bun bottoms. Top with pulled chicken, pickled jalapeño and smoky slaw. Close with bun tops.
7. Serve sandwiches with roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bun?

Yes, any soft bun or roll works well, like brioche or classic hamburger buns.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat chicken and wedges in the oven or microwave.

Can I make this vegetarian?

Substitute BBQ pulled chicken with pulled jackfruit or a plant-based chicken alternative. Adjust cooking time as needed.