chicken chipotle creme torta on Flickr.
Danny’s delicious dill bread got us started with this sandwich. The rest came from a Better Homes and Gardens recipe that we tweaked somewhat. For the Tortas, here is the recipe:
2 cloves garlic, minced
2 Tbsp. paprika
1 tsp. ground cumin
2 boneless, skinless chicken breasts
1 recipe Chipotle Crema
2 sandwich rolls
2 medium sized tomatoes, cut in 1/4” slices
1/4 cup grilled white onion, cut into 1/4’ slices
1 cup shredded green cabbage
1 ripe avocado, pitted, peeled, and sliced
1. Combine garlic, 1 Tbsp. of lime juice, paprika, cumin, pinch cayenne pepper, and kosher salt. Thinly slice chicken. Mix with garlic-lime mixture and let marinate for a few hours in the refrigerator. Prepare Chipotle Crema (see below.)
2. Grill chicken until done Drizzle cut side of buns with olive oil. Slather buns with Crema. Stack chicken, tomato, onion, shredded cabbage, and avocado on bread.
In a small bowl mix 1/4 cup low fat sour cream, 1Tbsp. Sriracha hot chile sauce, 1/2 tsp. McCormick chipotle chili pepper seasoning, 1 tsp. lime juice, and 1/2 tsp. honey.