Big Poppa’s Chopped Chicken Torta

Directions

1. Preheat your griddle to medium-high heat and lightly oil the surface.

2. Place the ground chicken on one side of the griddle.

3. On the other side, add oil and sauté the sliced jalapeño, red bell pepper, and onion until they start to soften.

4. Season the chicken and veggies with Big Poppa’s Jallelujah Jalapeño Lime Seasoning.

5. Fold the chicken and veggies together, allowing them to caramelize.

6. Spread out the chicken mixture, add American and Colby Jack cheese slices, and chop the mixture together as the cheese melts.

7. Stir in the adobo sauce, ensuring the mixture stays thick and not too runny.

8. Assemble your torta: Spread mayonnaise on the inside of each roll. Add a generous amount of chopped chicken filling. Top with shredded lettuce, sliced tomatoes, and avocado slices. If desired, hollow out the top roll to fit more filling.

9. Wrap the assembled tortas in aluminum foil, slice in half, and serve hot.