Number of Servings: 4
Prep Time: 10 minutes
Cook Time: 3-4 hours
½ orange, juiced
½ lime, juiced
2 tablespoons Wildtree Fajita Seasoning
1 pound chicken breasts
1 carrot, cut into matchstick size pieces
1 small cucumber, cut into matchstick size pieces
¾ cup water ½ cup white vinegar
1 tablespoon Wildtree Dill Dip Blend
4 tablespoons light mayo
Combine the orange and lime juice with Fajita Seasoning.
Add chicken to slow cooker and pour mixture over the top.
Toss chicken in the mixture so it’s completely coated.
Cook on high for 3-4 hours or low for 6-8 or until chicken is tender and falling apart.
Meanwhile, in a medium bowl add cucumber and carrot.
In a saucepan whisk together water, white vinegar, and Dill Dip; bring to a boil.
Pour into the bowl with the vegetables.
Cover and refrigerate for 1 hour.
Cut the hard rolls in half.
Spread 1 tablespoon of mayo on each bottom bun, top with shredded chicken, pickled vegetables, and top bun.