Three Ways With Rotisserie Chicken

WOOLWORTHS Rotisserie Chicken remains a firm favourite!

All recipes by Clement Pedro


  • 1 Woolies rustica bread
  • Woolies Garlic butter
  • 3T canola oil
  • 1 onion, thinly sliced
  • 1 red pepper, cut into strips
  • 1/2 Woolworths rotisserie chicken, shredded into chunks
  • 1 cup Woolies smokey BBQ marinade
  • 3T vinegar (white or brown)
  • 4 slices Woolies sliced mozzarella

How To Make BBQ Chicken Sub

  1. Slice your bread through the middle, not cutting all the way through.
  2. Heat the garlic butter in a pan over a medium heat before adding the cut side of the bread to the butter and toast until golden and crisp.
  3. In the same pan add some oil and heat before adding the onions and peppers, cooking them until soft and translucent.
  4. Add the chicken and mix with the onions and peppers before adding the BBQ sauce and vinegar.
  5. Mix to combine then cook for 1 minute before adding a layer of the cheese.
  6. Allow the cheese to melt before covering the chicken and melted cheese with the toasted bread with the cut side facing the ingredients before scooping up the ingredients forming the sub.


  • Woolworths rotisserie chicken, torn into chunks
  • 4 large white flour tortilla wraps
  • 340g Roasted Red Peppers in Brine
  • 70g Spicy Harissa Red Pepper Paste
  • 50g Feta, crumbled
  • 150g Rainbow slaw

How To Make Spicy Harissa Chicken Wrap

  1. Shred the chicken into pieces and add to a mixing bowl and coat with harissa.
  2. Add some chicken filling, feta, roasted red peppers and rainbow slaw to each wrap and fold close.
  3. Toast in a pan for 30 seconds or until crisp before cutting and serving.


  • Woolworths roasted chicken, shredded
  • 4 large white flour tortilla wraps
  • 1 Cup grated cheddar
  • 250g Corn and Coriander Salsa
  • Woolies spicy salsa
  • Smashed avo, to serve
  • Sour cream, to serve
  • Fresh lime wedges, to serve

How To Make Mexican Express Quesadillas:

  1. To prepare the quesadillas, evenly spread some shredded chicken over 2 wraps.
  2. Top with grated cheddar, Corn and Coriander Salsa and spicy salsa.
  3. Close off with the remaining wrap.
  4. Toast each quesadilla on each side in a medium heated nonstick pan until golden brown on each side and the cheese has melted through.
  5. Cut into slices and serve with smashed avo, sour cream and fresh lime.

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