By SaraFish on April 03, 2003
"This is an easy and delicious Mexican sandwich that is served all over here in San Diego. You start with the famous soft oblong Mexican sandwich bread roll called "Bolillos" but any soft sandwich roll will do. It's sort of a burrito on a bun. You can also make them with seasoned ground or shredded beef (leftover taco meat perhaps?). I hope you like them!"
Serving Size: 1 (194 g)
Servings Per Recipe: 4
"Simple and fast! I always have shredded mexican style chicken vaccum sealed and frozen, so I defrosted some real quick, added some salsa to it, popped open a can of beans and wa-la! Very yummy. I topped with lettuce and sour cream. Thanks for sharing!"
"It was okay, but I would like this better as a wrap than a sandwich. It is just too much bread for me. We won't make this again."
"Good recipe. I used shredded chicken that had been seasoned with taco seasoning and onion. The recipe was good and easy. We will be having them again!"