Panera Chipotle Wrap Food

CHIPOTLE CHICKEN AVOCADO MELT {PANERA COPYCAT}

Steps:

• Add chicken breast to a large pot of boiling water and cook for 15-20 minutes or until internal temperature of chicken reaches 165 F. Remove from water, then shred chicken and season with salt & pepper.
• Slice focaccia in half lengthwise if needed. Mix ingredients together for chipotle mayo, then spread a little over a tablespoon over one half of focaccia bread.
• Top with 1/4 of the chicken, about 1 tbsp roasted red pepper, 1/4 of the avocado and one cheese slice. Top with remaining slice of focaccia bread, then add to a skillet over medium heat. Place lid overtop and cook for 3-4 minutes until cheese has just melted. Serve and enjoy!

PANERA CHIPOTLE CHICKEN PANINI RECIPE - (4/5)

Steps:

• Mince the ancho and chipotle chiles into tiny pieces. In a small bowl, mix the sour cream and the mayo. Add the chiles and mix well. Cover, and let the flavors meld in the refrigerator for an hour or so. Heat a grill or cast-iron skillet to medium-high. Season the chicken with salt and pepper. Cook the chicken breasts for about 15 minutes, turning once, until they are thoroughly cooked. There should be no pink in the middle. Heat up your panini press. Coat one side of each slice of bread with the ancho-chipotle spread. Top 4 slices with a chicken breast, followed by a slice of cheddar cheese, 2 bacon slices and 2 tomato slices. Top with a second bread slice and serve.