To prepare à la carte:
1. Place 2 buns in a heated steamer for 3-4 minutes, or until warmed through. Place 1 tsp. of oil in a heated, nonstick sauté pan. Add 2 oz. of pulled chicken. Season with salt and pepper. Sauté over medium heat until warm. Add ¼ oz. of mango jicama salsa and toss to combine.
2. Place the buns on a serving plage. Place 5-6 cilantro sprigs on the bottom of each bun. Divide the chicken mixture and place on top of the cilantro. Top with 2 tsp. of salsa verde. Drizzle with ½ tsp. of sriracha mayonnaise.
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