Guy Fieri's Grilled Chicken Tortas with Chipotle Crema
ounces achiote paste (ground annatto seed)
cloves garlic, minced
tablespoons lime juice
teaspoon ground cumin
Ground cayenne pepper
skinless, boneless chicken breast halves (1-1/2 pounds total)
recipe Chipotle Crema
ciabatta rolls (4- to 5-inch diameter), split
roma tomatoes, cut into 1/4-inch slices
cup thinly sliced sweet onion
ripe avocado, pitted, peeled, and sliced
cups finely shredded iceberg lettuce
cup crumbled Cotija cheese or queso fresco
- Break up achiote into a bowl. Combine with garlic, 1 tablespoon of the lime juice, the paprika, cumin, a pinch of cayenne pepper, and kosher salt to taste. Thinly slice chicken horizontally. Add to garlic-lime mixture, stirring to coat. Cover and refrigerate for 30 minutes. Meanwhile, prepare Chipotle Crema.
- Preheat grill to high. Remove chicken from marinade and place chicken on the greased grill rack. Grill chicken 3 to 4 minutes per side until done and well-marked. Transfer to a plate. Drizzle remaining lime juice onto chicken. Drizzle cut sides of rolls with olive oil. Grill rolls for 1 minute. Turn; grill 30 seconds more. Spread cut sides of rolls with Chipotle Crema. Layer grilled chicken, tomato, onion, avocado, lettuce, and cheese inside rolls.
From the Test Kitchen
In a bowl combine 1/4 cup sour cream, 1 tablespoon sauce from a container of chipotle chile peppers in adobo sauce, 1 teaspoon lime juice, and 1/2 teaspoon honey. Season with kosher salt.
Nutrition Facts(Guy Fieri's Grilled Chicken Tortas with Chipotle Crema)
- Per serving:
- 600 kcal cal.,
- 25 g fat
- (5 g sat. fat,
- 8 g polyunsaturated fat,
- 10 g monounsatured fat),
- 81 mg chol.,
- 1049 mg sodium,
- 58 g carb.,
- 5 g fiber,
- 6 g sugar,
- 36 g pro.
- Percent Daily Values are based on a 2,000 calorie diet