Spicy Chicken Sandwiches With Cilantro-Lime Mayo

• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 1 garlic clove, minced
• 2 egg whites, lightly beaten
• 3 tablespoons hot pepper sauce (such as Tabasco)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 (6-ounce) skinless, boneless chicken breast halves
• 4 1/2 ounces gluten-free tortilla chips (about 6 cups)
• 2 tablespoons olive oil
• 4 (1.5-ounce) gluten-free sandwich rolls
• 12 (1/8-inch-thick) slices red onion
• 4 lettuce leaves

1. Combine first 4 ingredients; refrigerate until ready to prepare sandwiches.
2. Combine egg whites and next 3 ingredients in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator for at least 2 hours or up to 8 hours, turning bag occasionally.
3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
4. Working with one cutlet at a time, remove chicken from bag, allowing excess marinade to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.
5. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayonnaise mixture evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.

mayonnaise, fresh cilantro, lime juice, garlic, egg whites, hot pepper, oregano, salt, skinless, tortilla chips, olive oil, sandwich rolls, red onion

Taken from www.myrecipes.com/recipe/spicy-chicken-sandwiches (may not work)