Guy Fieri's Grilled Chicken Tortas with Chipotle Crema

By chris5863

Ingredients

• 2 ounces achiote paste (ground annatto seed)
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• Ground cayenne pepper
• Kosher salt
• 4 skinless, boneless chicken breast halves (1-1/2 pounds total)
• 1 recipe Chipotle Crema
• 4 ciabatta rolls (4- to 5-inch diameter), split
• Olive oil
• 2 roma tomatoes, cut into 1/4-inch slices
• 1/4 cup thinly sliced sweet onion
• 1 ripe avocado, pitted, peeled, and sliced
• 1 1/2 cups finely shredded iceberg lettuce
• 1/4 cup crumbled Cotija cheese or queso fresco

Details

Adapted from bhg.com

Preparation

Step 1

Break up achiote into a bowl. Combine with garlic, 1 tablespoon of the lime juice, the paprika, cumin, a pinch of cayenne pepper, and kosher salt to taste. Thinly slice chicken horizontally. Add to garlic-lime mixture, stirring to coat. Cover and refrigerate for 30 minutes. Meanwhile, prepare Chipotle Crema.
Preheat grill to high. Remove chicken from marinade and place chicken on the greased grill rack. Grill chicken 3 to 4 minutes per side until done and well-marked. Transfer to a plate. Drizzle remaining lime juice onto chicken. Drizzle cut sides of rolls with olive oil. Grill rolls for 1 minute. Turn; grill 30 seconds more. Spread cut sides of rolls with Chipotle Crema. Layer grilled chicken, tomato, onion, avocado, lettuce, and cheese inside rolls.

CHIPOTLE CREMA:

In a bowl combine 1/4 cup sour cream, 1 tablespoon sauce from a container of chipotle chile peppers in adobo sauce, 1 teaspoon lime juice, and 1/2 teaspoon honey. Season with kosher salt.