These spicy chicken sandwiches are the perfect taste of comfort food without the guilt that usually goes along with it.
Combine all of the ingredients until evenly mixed. Set aside.
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.
Place the tortilla chips in a food processor and process until ground, about 1 minute. Place the ground chips in a shallow dish.
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.
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.
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.