cut into half and scoop out the pulp and set aside
Homemade Taco Masala*
Whole-Wheat Sandwich Thins
Field Greens (mix of salad greens)
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 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.
*Homemade Taco Masala Ingredients:
1 tsp. Cumin Powder
1 tsp. Paprika
1⁄4 tsp. Turmeric
1⁄2 tsp. Red Pepper, crushed
2 tsp. Oregano, dry leaves
1⁄2 tsp. White Pepper, ground
1⁄2 tsp. Garam Masala
Method: In a small bowl, combine above spices and mix well.
Note: You only need 1 teaspoon of this homemade taco masala for this recipe. Store the remaining masala in a zip lock bag for up to three months.
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.
Nutrition Facts (includes Taco masala):
Serving Size: 1 Serving (96g), Servings: 4, Amount Per Serving: Calories 180, Fat Calories 60, Total Fat 7g (11% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 270mg (11% DV), Total Carbohydrates 15g (5% DV), Fiber 2g (8% DV), Sugars <1g, Protein 17g, Vitamin A (10% DV), Vitamin C (15% DV), Calcium (6% DV), Iron (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.