Chipotle, Lettuce, Tomato and California Avocado Sandwich

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Total Time: 10 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 330
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 7g
Cholesterol 0mg
Sodium 440mg
Total Carbs 45g
Dietary Fiber 12g
Total Sugars 9g
Protein 11g
Potassium 660mg
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Serves: 4

1/4 cup pain low-fat yogurt 2 chipotles in adobo 8 slices whole grain bread 2 ripe, Fresh California Avocado, seeded, peeled and sliced 2 medium tomatoes, sliced 1 small head butter lettuce Salt, to taste
  1. In a blender, combine the yogurt and chipotles; blend until smooth.
  2. Toast the bread and spread a thin layer of chipotle yogurt on each slice.
  3. Layer half of the bread with lettuce, tomato and avocado slices and salt to taste.
  4. Top with remaining slices of bread and serve.

Chef’s note: For a milder version, only use one chipotle.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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