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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.
Serving Size 96g
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.