You can never got wrong with a classic chicken mayo sandwich! Especially one made with sourdough bread and pickled red onions.

SERVES 4 // COOK TIME 25 min

INGREDIENTS
¼ cup red wine vinegar
1 red chilli, chopped
Sea salt and cracked red pepper
1 red onion, peeled and thinly sliced
1 roast chicken, skin removed, deboned and shredded
½ cup mayonnaise
¼ butter lettuce
1 tomato, sliced
¼ cup basil, chopped
8 slices sourdough bread

METHOD
1. Bring the vinegar, chilli, 1 tsp salt and 1 cup water to the boil. Remove from the heat, add the onion and set aside for 10 minutes to pickle.
2. Mix the chicken and mayonnaise.
3. Divide the chicken, lettuce, tomato, pickled onion and basil between 4 slices of bread. Season and sandwich with the remaining bread.

Looking for a way to make use of your roast chicken leftovers? Then we have you covered with our simple, flavour-packed Vietnamese chicken pancakes!

The post Chicken mayo sandwich with pickled red onion appeared first on MyKitchen.

Brinner is served! There’s nothing quite like an al fresco breakfast, and what better start than these sweet egg wraps with cinnamon and strawberry jam?

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
6 eggs
Pinch salt
1 tsp vanilla essence
6 wraps
2 tbsp butter
½ cup strawberry jam
2 tbsp cinnamon sugar

METHOD
1. Whisk the eggs, salt and vanilla essence together.Dunk each wrap into the mixture until covered.
2. Melt the butter in a pan over medium heat. Place a wrap in the pan and spoon some jam down the centre. Fold in half.
3. Fry the wrap until each side is golden brown and the egg is cooked. Remove from the pan and immediately sprinkle with cinnamon sugar. Repeat with the remaining wraps.

Recipe: Jezza-Rae Larsen
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

These choc-banana and peanut butter crunch wraps make another tasty breakfast option.

The post Sweet egg wraps with cinnamon and strawberry jam appeared first on MyKitchen.