Minutes Prep time: 20
Minutes Total time: 30
Servings: 3
Difficulty: Intermediate
1 pkg (15 oz each) Gardein® Ultimate Plant-Based Chick'n Filets
1 small avocado, pitted, peeled, chopped
1/4 cup sour cream or vegan alternative
1/4 cup fresh cilantro
2 teaspoons chili lime salt
1/4 cup mayonnaise or vegan alternative
1 tablespoon finely chopped chipotle pepper in adobo sauce
1 teaspoon agave sweetener or honey
3 hamburger buns
6 slices tomato
12 slices Vlasic® Deli Style Jalapeno Pepper Slices
3/4 cup shredded lettuce
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 129 mg | 13% |
| Carbohydrate | 54 g | 18% |
| Cholesterol | 19 mg | 6% |
| Total Fat | 40 g | 61% |
| Iron | 5 mg | 30% |
| Calories | 686 kcal | 34% |
| Sodium | 1813 mg | 76% |
| Protein | 30 g | 60% |
| Saturated Fat | 7 g | 33% |
| Sugars | 9 g | 1% |
| Vitamin C | 28 mg | 47% |
Cook plant-based chick’n filets according to package directions.
Scoop avocado into mini food processor. Pour in sour cream, cilantro and chili lime salt and pulse until smooth; set aside.
Stir together mayo, chipotle and agave in small bowl.
Spread southwest chipotle mayo on bottom buns and top with tomatoes. Place chick’n filet on top of tomatoes followed by jalapenos and lettuce. Drizzle avocado crema on top of lettuce, top with top buns and serve your southwest chick'n sandwiches!
Spicy Southwest Chick'n Sandwiches
