California "Chicken" Sandwiches
Blue Corn Tortilla Chips
Ingredients
- 1½ (4-count) pkg frozen plant-based chicken patties
- 6 slices Cheddar cheese
- 1 lime
- 1 avocado, diced
- 1 tomato, diced
- ¼ cup diced red onion
- 6 Tbsp mayonnaise
- 6 vegan hamburger buns (preferably whole wheat)
- 6 romaine lettuce leaves
Instructions
- Bake patties in hot oil according to package directions; top with cheese during last minute of baking.
- Squeeze juice from lime into a small bowl. Add avocado, tomato, and onion; toss. Season with salt and pepper, if desired.
- Spread mayonnaise on buns; top with lettuce, cheese-topped patties, and avocado mixture.
Side Dish Ingredients
- 1 (8- or 9-oz) pkg blue corn tortilla chips
Side Dish Instructions
- Serve tortilla chips with sandwiches.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
402
|
189
|
591
|
| Fat (g) | 24 | 8 | 32 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 17 | 3 | 20 |
| Carb (g) | 34 | 26 | 60 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 732 | 108 | 840 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
