Place the chicken in a plastic re-sealable bag. Whisk the soy sauce with the lime juice, sesame oil, ginger, garlic and hot pepper flakes. Pour half the mixture over the chicken. Let stand for 30 minutes.
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Remove the chicken from the marinade; discard the used marinade.
Cook the chicken and the red pepper, turning and basting with the reserved soy mixture, for 15 to 20 minutes or until cooked through. Cool slightly.
Arrange the chicken and red pepper on a roll with lettuce, cucumber and avocado. Cut in half and serve.
Use low sodium soy sauce.
Make this low carb by serving in large lettuce leaves instead of sandwich rolls.
Since the basting marinade already contains oil, skip greasing the grill; too much oil causes flare-ups.
Serving Size 1 sandwich
Servings Per Recipe 2
Amount Per Serving (* % of Daily Value)
Total Fat12g (18%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Total Carbohydrate37g (12%)
Dietary Fiber 6g
Vitamin A 12%
Vitamin C 15%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.