- 1 small white onion, thinly sliced
- 1 jar (16 ounces) Frontera Chipotle Salsa
- 1 cup diced tomatoes
- 1 tablespoon cider vinegar
- 2 cups coarsely shredded, cooked chicken
- 4 crusty rolls, split
- In a large skillet over medium heat, cook onion in 1 tablespoon oil until tender, about 5 minutes.
- Stir in salsa, tomatoes and vinegar. Simmer 5 minutes. Stir in chicken and salt to taste.
- Serve on crusty rolls with sliced avocado and slices of fresh cheese (queso fresco).