Chipotle Chicken Sandwiches


Main Dish
Chipotle Chicken Sandwiches

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Chipotle chicken sandwich on a plate

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Recipe Data


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    Servings and Ingredients

    Serves 6
    1 tbsp. Hy-Vee Select olive oil
    ½ c. finely chopped onion
    2 tbsp. Hy-Vee packed brown sugar
    1 canned chipotle pepper, finely chopped*
    1 tsp. Hy-Vee chili powder
    ½ tsp. Hy-Vee garlic powder
    ½ tsp. Hy-Vee ground mustard
    ⅛ tsp. cayenne pepper
    1 c. Hy-Vee ketchup
    ¼ c. water
    2 tbsp. Hy-Vee cider vinegar
    1 tbsp. molasses
    1 Hy-Vee rotisserie chicken, skin removed, deboned and chopped
    6 Hy-Vee Baking Stone pretzel rolls, split


    1. In a large skillet, sauté onion in oil over medium heat for 5 minutes or until onion is tender, stirring frequently. Stir in brown sugar, chipotle pepper, chili powder, garlic powder, mustard and cayenne pepper; cook for 30 seconds. Stir in ketchup, water, vinegar and molasses. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until sauce is slightly thickened, stirring frequently. Stir in chicken; cook for 5 minutes, stirring frequently.
    2. Serve on pretzel buns.
    3. *Note: Chile peppers contain volatile oils that can burn your skin. Wear plastic or rubber gloves to protect your hands.

    Nutrition facts


    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 45mg
    • Sodium: 1480mg
    • Total Carbohydrates: 71g
    • Protein: 27g

    Daily Values

    Vitamin A 4%
    Vitamin C 2%
    Iron 20%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Spring 2012.