Chicken and Cheese Brine Sandwiches
by Editorial Staff
Tortilla, called “Mexican bread,” is made from cornmeal in Mexico. For over 3000 years, the recipe for tortilla has not changed. They served the Mexicans with a plate and a spoon. Tortilla is now popular all over the world. Tortilla, which is made from wheat flour, is thinner than corn tortilla. They were traditionally used to prepare Mexican burritos and enchilados, but now numerous recipes for sandwiches-rap (from the English “wrap” – to wrap, roll) with a wide variety of fillings are also popular. This is a very convenient, quick and tasty meal.
Servings: 12
Ingredients
- Sour cream – 1 glass
- Salsa sauce – 1 glass
- Mayonnaise – 2 tbsp
- Boiled chicken meat, diced – 4 cups
- Cheddar cheese, shredded – 2 cups
- Fresh mushrooms (champignons), thinly sliced - 1 cup
- Lettuce, pieces – 2 cups
- Guacamole sauce (mashed avocado and tomato with spices and chili) – preferably
- Wheat tortilla, room temperature – 12 pcs.
- Tomato slices
Directions
- Combine sour cream, salsa and mayonnaise.
- Add chicken, cheese and mushrooms.
- Stir.
- Spread lettuce and guacamole (if available) over the tortilla.
- Place 1/2 cup chicken mixture on each flatbread.
- Roll up into rolls.
- If the cakes are too dry, place them between two damp paper towels and microwave them.
- Garnish the brine sandwiches with tomatoes and guacamole sauce.
Bon Appetit!
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