Fried Plantain Sandwiches with Pulled Chicken and Pink Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet fried plantain slices serve as buns for a savory pulled chicken filling, dressed with creamy Venezuelan pink sauce. This Latin American-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs ripe plantains, vegetable oil, chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel 2 large ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat 1 cup vegetable oil in a large skillet over medium-high heat. Fry plantain slices for 2-3 minutes per side until golden and caramelized. Remove and drain on paper towels.
  2. Step 2: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to create the pink sauce.
  3. Step 3: Toss 1 lb cooked shredded chicken with 1 tbsp lime juice and half of the pink sauce to coat evenly.
  4. Step 4: Assemble sandwiches by layering two fried plantain slices as buns, adding a generous portion of the pulled chicken mixture, 1/2 cup shredded mozzarella cheese, and slices from 1 medium avocado.
  5. Step 5: Drizzle remaining pink sauce over the filling, then cover with the second plantain slice. Serve immediately while plantains are warm and the cheese is slightly melted.

Frequently asked questions

How long does Fried Plantain Sandwiches with Pulled Chicken and Pink Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fried Plantain Sandwiches with Pulled Chicken and Pink Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe plantains from drying out.

Can I substitute ingredients in Fried Plantain Sandwiches with Pulled Chicken and Pink Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fried Plantain Sandwiches with Pulled Chicken and Pink Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fried Plantain Sandwiches with Pulled Chicken and Pink Sauce?

Latin American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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