25 min
4 servings
$2.40/servingIn Mexico, Tortas are a popular type of sandwich served on long crusty rolls called bolillos, but large, crusty French rolls work well. Enjoy this delicious version layered with seasoned chicken, grilled poblano peppers, Epicure’s Guacamole and melted cheese.
- Brush chicken breasts with 2 tsp oil and sprinkle with Fajita Seasoning. Let stand while grilling peppers and preparing coleslaw.
- Heat a grill pan over medium-high heat and char peppers on both sides until blackened. Place in a small bowl, cover with plastic wrap and let rest for 5 minutes before peeling and removing seeds. Thinly slice and set aside.
- Toss cabbage and carrot with remaining oil, white balsamic vinegar, Taco Seasoning, sugar and lime juice. Taste and season with Sea Salt and Pepper. Set aside.
- Heat grill pan over medium-high heat and grill chicken, turning once, until cooked through, approximately 4–5 minutes per side.
- Pre-heat broiler.
- To assemble, divide guacamole between bottom halves of rolls. Top with chicken, peppers, onions and cheese. Place under broiler until cheese is melted and bubbly.
- Scoop out top halves of rolls and fill with coleslaw. Place on bottom halves and serve.
Per serving: Calories 430, Fat 18 g (Saturated 4.5 g, Trans 0 g), Cholesterol 50 mg, Sodium 520 mg, Carbohydrate 42 g (Fibre 5 g, Sugars 5 g), Protein 25 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
25 min4 servings$2.40/serving- Brush chicken breasts with 2 tsp oil and sprinkle with Fajita Seasoning. Let stand while grilling peppers and preparing coleslaw.
- Heat a grill pan over medium-high heat and char peppers on both sides until blackened. Place in a small bowl, cover with plastic wrap and let rest for 5 minutes before peeling and removing seeds. Thinly slice and set aside.
- Toss cabbage and carrot with remaining oil, white balsamic vinegar, Taco Seasoning, sugar and lime juice. Taste and season with Sea Salt and Pepper. Set aside.
- Heat grill pan over medium-high heat and grill chicken, turning once, until cooked through, approximately 4–5 minutes per side.
- Pre-heat broiler.
- To assemble, divide guacamole between bottom halves of rolls. Top with chicken, peppers, onions and cheese. Place under broiler until cheese is melted and bubbly.
- Scoop out top halves of rolls and fill with coleslaw. Place on bottom halves and serve.
Per serving: Calories 430, Fat 18 g (Saturated 4.5 g, Trans 0 g), Cholesterol 50 mg, Sodium 520 mg, Carbohydrate 42 g (Fibre 5 g, Sugars 5 g), Protein 25 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
