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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Although this recipe for this sandwich from south of the border has been slightly altered, the original was found in the 2004 Healthy Latino Recipes Made with Love. The original recipe called for bolillos or French bread rolls, but I much prefer a dense, whole wheat bread. Ingredients:
2 cups chicken breasts, cooked, shredded |
1/2 teaspoon chili powder |
2 cups pico de gallo, divided |
2 cups romaine lettuce, shredded |
1 onion (4 thin slices of) |
1/2 cup reduced-fat monterey jack cheese, shredded |
2 radishes, sliced thin |
8 slices whole wheat bread |
Directions:
1. In a medium bowl, combine chicken, chili powder & 1 cup of pico de gallo.
2. In a second bowl, combine lettuce, onion, cheese & radishes.
3. Place equal amounts of both the chicken mixture & lettuce mixture on 4 slices of bread.
4. Spoon 1/4 cup pico de gallo over lettuce & top with a second slice of bread, then serve as soon as possible.
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