Mega Mexican Munch

Made with Low GI Wholewheat Brown Bread

2 slices Albany Superior Low G.I. Wholewheat Brown Bread

½ avo

Squeeze of lemon juice

Salt and pepper to taste

1 chicken breast, sliced

Pinch of cumin

Pinch of paprika

Pinch of dried oregano

For the salsa:

60ml frozen corn, cooked

¼ tomato, diced

15ml fresh coriander, chopped

Salt and pepper to taste

Squeeze of lemon juice

Shredded iceberg lettuce

Slice the chicken breast and season with cumin, paprika, oregano and salt and pepper.

Grill chicken until cooked but not dry.

To make the salsa, mix all the ingredients together in a separate dish.

Butter 2 slices of bread.

Lay the shredded lettuce on 1 slice then top with the chicken and sliced avo.

Top with lemon juice and salsa, then close the sandwich with the other slice of bread before serving.