Spicy Chicken Sandwiches With Cilantro-Lime Mayo

• 1/4 cup reduced-fat mayonnaise
• 2 tablespoon chopped cilantro
• 1 teaspoon fresh lime juice
• 1 clove garlic, minced
• 1/4 cup egg substitute
• 3 tablespoon hot sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• two 6-ounce skinless, boneless chicken breast halves
• 6 cup baked tortilla chips
• 2 tablespoon olive oil
• four 2-ounce kaiser rolls, split
• 12 thin slices red onion slices
• 4 lettuce leaves

1. Combine all of the ingredients until evenly mixed. Set aside.
2. Combine the egg substitute, hot sauce, oregano and salt in a large Ziplock bag. Cut the chicken breasts in half horizontally to make 4 cutlets. Add the chicken to bag and seal. Marinate in the refrigerator for 2 hours or up to 8 hours, turning the bag occasionally.
3. Place the tortilla chips in a food processor and process until ground, about 1 minute. Place the ground chips in a shallow dish.
4. Working with 1 cutlet at a time, remove the chicken from marinade, allowing excess to drip off. Coat the chicken completely in the ground chips. Set aside. Repeat procedure with remaining the chicken and chips.
5. Heat a large nonstick skillet over medium heat. Add the oil to pan, swirling to coat. Add chicken to pan and cook until well browned and cooked through,about 3 minutes.
6. Spread the mayonnaise evenly over the cut sides of the rolls. Layer the bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet. Top with the top halves of rolls and serve.