Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Chicken cutlets are encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 483
  • Fat: 20.3g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 3.8g
  • Protein: 25.7g
  • Carbohydrate: 50.5g
  • Fiber: 6.7g
  • Cholesterol: 49mg
  • Iron: 1.4mg
  • Sodium: 889mg
  • Calcium: 49mg


  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1 garlic clove, minced
  • 2 egg whites, lightly beaten
  • 3 tablespoons hot pepper sauce (such as Tabasco)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 4 1/2 ounces gluten-free tortilla chips (about 6 cups)
  • 2 tablespoons olive oil
  • 4 (1.5-ounce) gluten-free sandwich rolls
  • 12 (1/8-inch-thick) slices red onion
  • 4 lettuce leaves


  1. 1. Combine first 4 ingredients; refrigerate until ready to prepare sandwiches.
  2. 2. Combine egg whites and next 3 ingredients in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator for at least 2 hours or up to 8 hours, turning bag occasionally.
  3. 3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
  4. 4. Working with one cutlet at a time, remove chicken from bag, allowing excess marinade to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.
  5. 5. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayonnaise mixture evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.
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