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+ servings

BBQ Turkey Sliders and Christmas Slaw

  • Prep Time
    20 MINS
  • Cook Time
    30 MINS
  • KCals 307
  • Carbs 36G
  • WW Points:
  • 7 Green
  • 7 Blue
  • 7 Purple
8 Servings

Ingredients

  • 250 g cooked turkey skin removed and shredded
  • ½ small red onion thinly sliced
  • 2 tbsp BBQ sauce
  • 1 clove garlic crushed
  • 1 tbsp tomato puree
  • 1 tbsp BBQ seasoning
  • 1 tbsp rice wine vinegar
  • 1 tsp chipotle paste
  • 100 g passata
  • 8 reduced fat processed cheese slices
  • 8 60g wholemeal bread rolls sliced in half
  • 1 tbsp low fat spread
  • ½ tsp dried parsley
  • low calorie cooking spray
  • 30 g Cranberry and Pomegranate Sauce see website recipe
  • fresh rocket to serve

For the Christmas Slaw

  • 1 medium carrot peeled and grated
  • 50 g Brussels sprouts washed and finely sliced
  • 50 g green beans sliced
  • 2 spring onions sliced
  • 100 g spring cabbage sliced
  • 1 tbsp rice wine vinegar
  • 1 tbsp wholegrain mustard
  • 1 tbsp light soy sauce
  • 1 tbsp lime juice
  • 1 tsp maple syrup
  • ½ tsp Sriracha sauce

Instructions

  1. Add all of the Christmas slaw ingredients to a mixing bowl and stir until the vegetables are fully coated. Cover with cling film and place in the fridge.

  2. Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the onion and fry until soft then add the garlic.

  3. Once the onion and garlic are soft, add the BBQ sauce, BBQ seasoning, tomato puree, chipotle paste and rice wine vinegar stir until fully combined.

  4. Add in the shredded turkey and passata to the pan and allow the pan to bubble until the turkey is heated through. Preheat the oven to 180ºC.

  5. Place the bottom half of the bread rolls onto an oven tray and pack the rolls quite tightly together. Spoon the BBQ turkey mixture onto the bottom half of the rolls until all used up. Add a slice of cheese on-top of each bun.

  6. Pop into the oven for 10 minutes. Add the low-fat spread to a small bowl and melt for 30 seconds in the microwave. Stir in the dried parsley.

  7. Spoon a little of the cranberry sauce onto the top half of each roll, replace each lid on-top of the turkey and brush the top of each roll with the spread and parsley mixture.

  8. Pop back in the oven for another 10 minutes and cover the rolls with tin foil if they are beginning to brown too much.

  9. Remove the sliders from the oven and add a little of the rocket to each slider. Serve alongside the Christmas slaw.