Serves: 4
Total Calories: 1,794
1. Prepare the shredded chicken. Then, in the bottom half of each roll, pull out a little of the soft center to make a depression, and fill each with 1/4 of the beans, and top with 1/4 of the chicken, tomatoes, and lettuce.
2. In a small bowl, mix the avocado and chipotle mayonnaise. Spread the roll tops equally with the avocado mixture, and close the sandwiches. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mexican Chicken Sandwiches recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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