Tangy Chicken Sandwich

Prep and Cook Time: 20 minutes   |   Serves: 2

Prep and Cook Time: 20 minutes

Your tongue will want to do the tango this tangy chicken sandwich that’s got our plant-based chicken fillets, cabbage, and sriracha.  Taste the tanginess with this plant-based chicken sandwich that’s full of flavor and is simple to make.


1 package Lightlife® Chicken Fillets

2 sandwich buns of choice

Dill pickle slices


Quick Pickled Cabbage & Carrots:

1 cup apple cider vinegar

½ cup water

1 tbsp sugar

½ cup shredded carrots

½ cup purple cabbage, sliced thin


Sriracha Mayo:

1/3 cup mayo

1 tsp Sriracha



Preheat oven or air fryer to 400°F.


In a small saucepan, add apple cider vinegar, water and sugar. Bring to a boil and dissolve sugar. Place carrots and cabbage in a medium sized jar and pour pickling liquid over carrots and cabbage. Let cool uncovered. Once cool, place in refrigerator until ready to use.


Cook chicken fillets according to preferred package directions.


While fillets are cooking, make sriracha mayo. Combine mayo and sriracha into a small bowl and mix until well combined. Set aside.


Toast buns.


Assemble sandwiches. Spread sriracha mayo on bottom bun and top with pickled vegetables. Add fillet, then pickle slices. Spread sriracha mayo on top bun and place on top of sandwich.

Share this recipe:

Made with Lightlife®
Plant-Based Chicken Fillets