Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Directions

To prepare mayo, combine the first 4 ingredients.

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.

Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

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.

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.