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Ready In:
15 minutes
Serves: 4
Serve these sandwiches with sliced jalapeño peppers for a little added heat!
What you'll need
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Spoon
Small bowl
2 Medium bowls
Ingredients
Serves 4
2 cups Chicken cooked, shredded
1 teaspoon Chili Powder
2 cups Pico De Gallo
2 cups Romaine Lettuce shredded
4 Onion thinly sliced
1 1/2 cups Monterey Jack Cheese Reduced fat, shredded
2 Radishes sliced
1 Avocado peeled, mashed
4 Rolls Bolillos or French, cut in half lengthwise
Directions
1.In a medium bowl, combine chicken, chili powder, and 1 cup Pico de Gallo.
2.In another medium bowl, combine lettuce, onion, cheese, and radishes.
3.
In a small bowl, mash avocados with the back of a fork. Spread equal amounts of mashed avocado on each roll.
4.
Place equal amounts of chicken and lettuce mixtures inside of each roll.
5.Spoon ¼ cup Pico de Gallo over lettuce and close sandwich. Serve immediately.
Nutrition Facts
Serving Size 1.00 piece
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 379 | ||
| % Daily Value* | ||
| Total Fat 15 g | 19% | |
| Saturated Fat 4 g | 20% | |
| Sodium 500 mg | 22% | |
| Total Carbohydrate 32 g | 12% | |
| Dietary Fiber 6 g | 21% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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