1 Place chicken in a small saucepan. Cover with cold water. Bring to boil. Simmer, uncovered, for about 10 minutes, or until cooked through. Drain. Stand chicken for about  5 minutes, or until slightly cool.

2 Finely chop chicken. Place in a medium bowl. Stir in barbecue sauce, hummus and carrot. Season with salt and pepper.

3 Using a serrated knife, cut rolls in half, being careful not to cut all the way through. Divide lettuce and chicken mixture among rolls.

4 Wrap rolls in plastic wrap and store in the fridge.

Note: Rolls can be made up to two days in advance, and frozen for up to two months (omitting lettuce leaves). For a change, spreadable cream cheese or guacamole can replace the hummus. If you’re short on time, use barbecued or shaved chicken instead.