Transfer chicken to a gallon-size zip top bag. Add 1 chopped chipotle pepper, 3 tablespoons chipotle sauce, garlic, lime juice and Adobo; seal bag. Rub to coat chicken in marinade; transfer to refrigerator. Marinate at least 30 minutes, or until ready to grill.
In small bowl, stir together mayonnaise and 1 tablespoon chipotle sauce until well combined; cover and set in refrigerator until ready to use.
Heat grill to medium-high heat. Add chicken to hot, greased grill grates. Grill, flipping once, until chicken is golden brown and cooked through (internal temperature registers 165°F on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Lightly toast cut sides of rolls on grill.
To assemble each sandwich, spread both cut sides of roll with 1 tablespoon reserved chipotle mayonnaise. Add chicken to bottom of roll. Layer with 2 avocado slices, 2 tomato slices and 1 lettuce leaf. Replace top of roll and serve immediately.
Serving Size 1 sandwich
Servings Per Recipe 5
Amount Per Serving (* % of Daily Value)
Total Fat29g (45%)
Saturated Fat 5.5g (28%)
Trans Fat 0g
Total Carbohydrate49g (16%)
Dietary Fiber 4g
Vitamin A 25%
Vitamin C 6%
* 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.