I’m so excited to share this southwest chicken sandwich recipe with you all. I first tried this recipe at a family gathering a few years ago, and it was love at first bite.
The combination of juicy chicken, crispy tortilla, and creamy avocado was absolute perfection. I knew right then that I had to get the recipe from the person who made it, and I’ve been making it for my family ever since.
We love it for lunch or dinner, and it’s also perfect for a quick weeknight meal. The best part is that it’s incredibly easy to make, even on a busy day.
I’ve made some adjustments to the original recipe to make it healthier and more convenient for my family’s busy schedule. One of the things I love about this recipe is that it’s so versatile – you can customize it to your taste with different toppings and sauces.
My kids love helping me assemble the sandwiches, and they’re always eager to try new combinations. This recipe is a staple in our household, and I’m sure it will be in yours too once you try it out.
Southwest Chicken Sandwich
4.7 from 1987 votes
A bold and flavorful chicken sandwich with a smoky chipotle mayo, creamy avocado, and crisp lettuce. This sandwich is perfect for a quick weeknight dinner or a satisfying lunch.
4 boneless skinless chicken breasts (about 6 oz each)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
For the Chipotle Mayo
1/2 cup mayonnaise
2 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from the can
1 tablespoon lime juice
For the Sandwiches
4 brioche buns or hamburger buns, split and toasted
1 avocado, sliced
4 leaves of lettuce (romaine or iceberg)
1/2 cup pickled jalapenos (optional)
1/2 cup shredded Monterey Jack cheese (optional)
👨🍳Directions
1Preheat a grill or grill pan over medium-high heat, about 375°F.
2Pat the chicken breasts dry with paper towels and brush them with olive oil.
3In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
4Sprinkle this spice mixture evenly over both sides of the chicken breasts.
5Place the chicken on the hot grill and cook for 5 to 7 minutes per side, until the internal temperature reaches 165°F and the chicken has distinct grill marks.
6Remove the chicken from the grill and let it rest for 5 minutes.
7While the chicken rests, prepare the chipotle mayo by mixing the mayonnaise, minced chipotle peppers, adobo sauce, and lime juice in a small bowl until smooth.
8Toast the buns on the grill for about 1 minute, until lightly golden.
9Spread a generous amount of chipotle mayo on the bottom half of each bun.
10Place a chicken breast on each bottom bun, then top with avocado slices, lettuce, and pickled jalapenos if using.
11Add shredded cheese if desired, then close the sandwich with the top bun.
For a milder version, reduce the chipotle peppers to one or omit them entirely. You can also substitute grilled chicken thighs for the breasts for a juicier sandwich.
Watch Video Of How Southwest Chicken Sandwich Works
This southwest chicken sandwich recipe is always a good idea for any occasion – whether it’s a quick weeknight meal or a special gathering with friends and family. It’s easy to make ahead of time and stores well in the fridge or freezer for up to 3 days.
You can reheat it in the microwave or oven when you’re ready to serve. For added convenience, consider making a double batch of the filling ingredients (chicken, avocado, etc.)
so that you can assemble the sandwiches quickly when needed.
❓ Frequently Asked Questions About Southwest Chicken Sandwich
Q: What type of chicken should I use for this recipe?
A: You can use boneless, skinless chicken breasts or thighs – whichever you prefer. Just make sure to cut them into thin strips before marinating them.
Q: Can I use store-bought tortillas?
A: Yes, you can use store-bought tortillas if you don’t have time to make your own. Just look for ones that are low in sodium and made with whole wheat flour.
Q: How do I prevent the chicken from drying out?
A: Make sure to not overcook the chicken – it should be cooked through but still juicy. You can also add a bit more oil to the skillet if needed.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the sandwiches ahead of time but don’t assemble them until just before serving – the lettuce and tomatoes will wilt if left too long.
Q: Is this recipe gluten-free?
A: Yes, this recipe is gluten-free as long as you use gluten-free tortillas.
Q: Can I substitute the avocado with something else?
A: While avocado adds a nice creaminess to the sandwich, you can substitute it with guacamole or sliced jalapeños if you prefer a spicier flavor.
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