- In a gallon freezer bag, combine first 3 ingredients; add chicken. Seal well and refrigerate 2 hours or up to overnight.
- In small storage container, combine mayonnaise, milk, cilantro and Garlic Garlic Seasoning; refrigerate until ready to serve.
- Heat large skillet or grill over medium heat. Remove chicken from marinade; discard bag with marinade. Place chicken in skillet, covered, or on grill; cook until internal temperature reaches 165°F on an instant-read food thermometer, turning once, about 10-12 minutes. Slice chicken.
- Spread toasted rolls with mashed avocado. Fill with sliced chicken, jalapeños, pico de gallo and crumbled queso fresco. Drizzle with cilantro-garlic sauce.
Makes 6 servings.
Serve with a green salad.
Serving Suggestion: Substitute tortilla wraps for the buns; or for a lower carb option, omit buns and serve over salad greens.
Make Ahead & Freeze: Prepare step 1. Place Garlic Garlic Seasoning in a quart freezer bag. Place mashed avocados in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Wine Pairing: Sauvignon Blanc
Nutrition per Serving: (does not include toppings) Calories:
570 Total Fat:
30g Sat. Fat: