1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a small skillet, over low medium heat, evenly spray the skillet with cooking oil for 2 seconds; add chicken, lemon juice, ginger paste, garlic paste, homemade taco masala and salt. Sauté for 5 to 7 minutes or until chicken is cooked. Remove from heat and set aside to cool.
In a small bowl, combine avocado pulp, onions, tomatoes and cilantro and mix well.
On the bottom bun, spread sour cream evenly; add chicken and the field greens mix on the top. Sprinkle with cheese.
On the top bun, spread avocado mixture evenly and cover the sandwich.
In a large non-stick skillet, or in a Panini maker, over low heat, evenly spray cooking oil for 2 seconds. Place sandwich on the skillet (or in the Panini maker) and spray the top of the sandwich with cooking oil for another 2 seconds. Toast until golden brown.
Remove from heat, cut the sandwich in half. Enjoy with Berry Salsa.
This recipe can be made into a wrap with whole grain tortilla. For vegetarian style, use any cooked vegetable such as broccoli, sautéed green beans or zucchini.
4 servings
96g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content