Grilled chicken meets mashed avocado and lemon juice, stuffed into a roll to make this sandwich, one of the beloved quick bites of Peruvian streets. The freshness of the lettuce and lemon lightens the richness of the chicken.
Season the chicken breast with salt and black pepper and cook in a pan, turning, for 10 minutes, until cooked through.
Mash the avocado with a fork and mix with the lemon juice and a pinch of salt.
Split the bread roll and layer in the mayonnaise, lettuce, sliced chicken and avocado mash before serving.
Letting the chicken rest for a few minutes after cooking keeps it from losing juice when sliced. Mixing the avocado with lemon juice right away keeps it from browning. Allergens: contains wheat (gluten, from the bread roll) and egg (from the mayonnaise).
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