Mayo: 1/4 cup reduced-fat mayonnaise 2 tablespoons chopped fresh cilantro 1 teaspoon fresh lime juice 1 garlic clove, minced Chicken: 1/4 cup egg substitute 3 tablespoons hot sauce (such as Tabasco) 1 teaspoon dried oregano 1/2 teaspoon salt 2 (6-ounce) skinless, boneless chicken breast halves 4 1/2 ounces baked tortilla chips (about 6 cups) 2 tablespoons olive oil 4 (2-ounce) Kaiser rolls, split 12 (1/8-inch-thick) red onion slices 4 lettuce leaves 1. To prepare mayo, combine the first 4 ingredients. 2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt 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 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 marinade, allowing excess 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 olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo 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.
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