Chick’n and Avocado Sandwiches

1 8-ounce package Morning Star Farm Chick’n Strips*
2 small Haas avocados, sliced
3 hoagie buns, preferably whole wheat
Boston lettuce leaves
sweet onion slices
chipotle mayonnaise (see below)

Heat chick’n strips in a small, non-stick skillet until just heated through. Layer strips on buns, top with avocado slices, and serve with lettuce, onion slices and mayo.

For chipotle mayonnaise:
Puree a small can of chipotle peppers in adobo sauce in the blender. Stir about ½ teaspoon of the puree into about ¼ cup of vegan mayonnaise. Taste and add more if you like. Store remaining chipotle pepper puree in a small glass jar in the refrigerator. The puree will keep for a year.

* If you use seitan or a different brand of chick’n strips, sprinkle them with pinches of salt, black pepper and either cayenne pepper or paprika before heating.

Serves 3. This is an original recipe

A good side for this is sliced pineapple or fruit salad.