Mexi-Pulled Chicken Sandwich
Mmmm, a delicious fusion of Mexican street food and the classic panini. Tender, slow-cooked meat and vibrant Tex-Mex inspired spices make this a handheld sensation for any occasion, from casual weeknight dinners to backyard BBQ’s to leftover facelifts.
Perfectly Balance Your Plate
Serve with 1 cup sliced fresh veggies and 2 tbsp Epicure Dip, your choice.
Ingredients
1 field tomato
1 tbspPoco Picante Salsa Mix
1 tsp lime juice, optional
1 bell pepper
1 avocado
4 medium-sized panini buns or chopped baguette
2 cups preparedSlow Cooker Pulled PorkorChicken Barbacoa, chilled or at room temperature
Preparation
- Dice tomato; place in a bowl. Add salsa mix and lime juice, if using. Let stand 10 min.
- Meanwhile, slice pepper. Cut avocado into cubes. Slice buns open and toast, if desired.
- Fill each bun with chicken; add pepper and avocado. Top with salsa.
Nutritional Information
Per serving: Calories 370, Fat 12 g (Saturated 2 g, Trans 0 g), Cholesterol 45 mg, Sodium 480 mg, Carbohydrate 43 g (Fiber 6 g, Sugars 12 g), Protein 24 g.
Shop This Recipe
Poco Picante Salsa Mix
62 Reviews
Pulled Pork Seasoning (Pack of 3)
48 Reviews