Lunch: Mexican Chicken Sandwich
Ingredients
4 chicken cutlets
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground cumin
.13 tsp. cayenne
1 tbsp. vegetable oil
1/3 c. reduced-fat mayonnaise
3/4 tsp. grated lime peel
3/4 tsp. jalapeño sauce
.13 tsp. Freshly ground pepper
4 hard rolls
4 leaves green leaf lettuce
1 tomato
1 avocado
Instructions
Pound chicken between wax paper to 1/4 inch thick. In small cup, combine chili powder, salt, cumin, and cayenne. Sprinkle over both sides of chicken.
In large skillet, heat oil over medium-high heat. Cook chicken 1 1/2 to 2 minutes per side, until cooked through; set aside.
Combine mayonnaise, lime peel, jalapeño sauce, and pepper. Spread mayonnaise on cut sides of rolls. Place lettuce, chicken, tomato slices, and avocado slices on bottoms of rolls; replace tops.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
