Page 158 - One-Dish Meals

Spicy Guacamole and

Chicken Roll-Ups

Chock-full of chicken and served warm, this hearty sandwich is
sure to please. The zesty guacamole tastes great with tortilla
chips, too.
P R E P 30 minutes C O O K 12 minutes M A K E S 4 sandwiches

2 teaspoons olive oil 4 teaspoons fresh lime juice
4 medium skinless, boneless chicken- 2 teaspoons finely chopped
breast halves (about 1 pound) red onion
1 ⁄2 teaspoon salt 1 teaspoon adobo sauce from
1 ⁄2 teaspoon coarsely ground black canned chipotle chiles (see Tip)
or 2 tablespoons green
pepper
jalapeño sauce
2 medium avocados (about 8 ounces
4 burrito-size (10-inch-diameter)
each), peeled and cut into small
flour tortillas, warmed
chunks
2 cups sliced iceberg lettuce
1 medium tomato, diced
1 ⁄4 cup loosely packed fresh cilantro
leaves, coarsely chopped

1. In 10-inch skillet, heat olive oil over medium-high heat until hot. Add
1
1
chicken and sprinkle with ⁄4 teaspoon salt and ⁄4 teaspoon pepper. Cook
chicken about 12 minutes, turning once, until juices run clear when thick-
est part is pierced with tip of knife. Transfer chicken to plate; cool 5 min-
utes or until easy to handle.

2. Meanwhile, in medium bowl, with rubber spatula, gently stir avocados,
1
tomato, cilantro, lime juice, red onion, adobo sauce, and remaining ⁄4 tea-
spoon salt and ⁄4 teaspoon pepper until blended.
1

G H Te s t K i t c h e n Ti p
Canned chipotle chiles in adobo (smoked jalapeño chiles
in a vinegary marinade) are available in Hispanic markets
and some large supermarkets.

158 Salads & Sandwiches