Grilled Mexican Chicken Sandwiches

Chicken Sandwiches


  •   Sliced red onions and/or guacamole, if desired
  •   Cooking spray
  •   4 slices pepper Jack cheese
  •   1 can Pillsbury Grands! Homestyle refrigerated original biscuits
  •   4 boneless skinless chicken breasts
  •   1/2 package Old El Paso taco seasoning mix

A spicy grilled Mexican sandwich everyone will love.

Check out more great Memorial Day Recipes!


Heat gas or charcoal grill. Coat chicken breasts with taco seasoning mix; place on grill over medium heat. Cover; cook 6 to 8 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cut each chicken breast in half crosswise.

Top each chicken piece with cheese slice; cook 1 minute longer or until cheese is melted. Keep warm.

Reduce heat to medium-low. Separate dough into 8 biscuits. Spray both sides of biscuits with cooking spray. Place biscuits on double thickness of heavy-duty foil, about 3 inches apart. Place foil on grill over indirect heat; cover. Cook 4 minutes; turn. Cook 3 to 4 minutes longer or until golden brown.

Split biscuits in half. Place chicken on one half of each biscuit; top with guacamole and remaining biscuit half.


Calories per serving:

376 calories

Dietary restrictions:

Sugar Conscious

Daily value:



  • Fat 14g 22%
  • Carbs 26g 9%
  • Saturated 6g 29%
  • Fiber 1g 5%
  • Trans 1g
  • Sugars 3g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 34g 67%
  • Cholesterol 100mg 33%
  • Sodium 767mg 32%
  • Calcium 117mg 12%
  • Magnesium 38mg 10%
  • Potassium 428mg 12%
  • Iron 2mg 10%
  • Zinc 1mg 9%
  • Phosphorus 322mg 46%
  • Vitamin A 45µg 5%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 11mg 57%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 17µg 4%
  • Vitamin B12 0µg 6%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 1µg 1%
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