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Caribbean Chik'n Sandwich with Citrus Mayo
Caribbean Chik'n Sandwich with Citrus Mayo 1

Caribbean Chik'n Sandwich with Citrus Mayo

Products Used: Incogmeato® Chik'n Tenders
Servings: 6

Ingredients

  • 12 ea. MorningStar Farms® Incogmeato® Homestyle Chik’n Tenders
  • Coleslaw
  • 1 head Cabbage, shredded or chopped.
  • 3 cups Prepared Coleslaw dressing(sub vegan)
  • 1 bunch Cilantro, chopped
  • ½ cup Mandarin oranges
  • Spicy BBQ Sauce
  • ½ cup Hot sauce
  • 1 cup BBQ sauce
  • Citrus Mayo
  • ¼ cup Mayonnaise (sub vegan)
  • 1 ea. Lemon, zest
  • 1 ea. Lime, zest
  • 1 ea. Orange, zest
  • as needed Butter
  • 6 ea. Brioche bun
  • 12 Tbsp. Citrus Mayo
  • 1 ½ cup Coleslaw
  • 6 Tbsp. Spicy BBQ Sauce
  • ½ cup Queso fresco cheese, crumbled

Recipe Directions

For the Chik’n:
1. Preheat oven to 400° F.
2. Place frozen MorningStar Farms® Incogmeato® Homestyle Chik’n tenders on a sheet pan and heat for 12-14 minutes. Turn tenders over halfway through heating time.
3. For safety, the product must be cooked from frozen to an internal temperature of 165° F measured by a thermometer in two places.
For the Coleslaw:
1. In a large mixing bowl, add the shredded cabbage, dressing, cilantro, and mandarin oranges together. Set aside.
For the Spicy BBQ Sauce:
1. In a separate medium mixing bowl, add hot sauce and BBQ sauce together. Set aside.
For the Citrus Mayo:
1. In a separate medium mixing bowl, add mayo and citrus zest. Set aside.
For the buns:
1. Preheat a flat top or nonstick pan to medium heat, butter the buns and toast for 30 seconds.
To serve:
1. Place toasted bun on a plate and spread 1 Tbs. mayo.
2. Top with two tenders, then place ¼ cup of slaw and add 1 Tbs. spicy BBQ sauce.
3. Finish with a sprinkling of queso fresco.
4. Cut in half and place toothpick in each half for easy consumption.