Smoky Pulled Chicken Burger with Wedges

Ingredients

Serves 1

100g sweet potato, cut into wedges
½ tsp olive oil
Salt and pepper
150g skinless chicken breast
150g tinned chopped tomatoes
1 clove garlic, peeled and crushed
½ tsp dark soy sauce
1½ tsp red wine vinegar
1½ tsp Worcestershire sauce
1 tsp brown sugar
1 tsp smoked paprika
2 baby gem lettuce leaves
1 burger bun, split and toasted

Method

Preheat the oven to 180ºC. Tip the sweet potato wedges into a roasting tray, drizzle over the oil and season with salt and pepper. Roast in the oven for 20 minutes.

Meanwhile bring a pan of salted water to the boil, add the chicken then cover with a lid. Remove from the heat and leave to stand for 10 minutes or until the chicken is cooked through. Remove the chicken from the pan and leave to cool.

Combine the tomatoes, garlic, soy sauce, vinegar, Worcestershire sauce, sugar and smoked paprika in a liquidiser and blend until smooth. Pour into a saucepan, bring to the boil then simmer for 5 minutes until thickened.

Use two forks to shred the chicken into long strands then add to the pan of sauce and toss to coat. Pile the chicken and lettuce leaves into the burger bun and serve with the sweet potato wedges.