Servings: 1

1 chicken breast 1 chicken breast
 
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
 
1 tbsp. GOYA® Extra Virgin Olive Oil 1 tbsp. GOYA® Extra Virgin Olive Oil
 
2 plantains from 1 box (21 oz.) GOYA® Fried Plantains – Colombian Style, cooked according to package directions 2 plantains from 1 box (21 oz.) GOYA® Fried Plantains - Colombian Style, cooked according to package directions
 
1 small tomato, cut into ¼” slices 1 small tomato, cut into ¼” slices
 
2 pieces leaf lettuce 2 pieces leaf lettuce
 
1 tbsp. GOYA® Ketchup 1 tbsp. GOYA® Ketchup
 
1 tbsp. GOYA® Mayonnaise 1 tbsp. GOYA® Mayonnaise
 
1 tsp. yellow mustard 1 tsp. yellow mustard
 
1 GOYA® Banana Leaf, thawed 1 GOYA® Banana Leaf, thawed

1. Cut chicken breast in half, lengthwise; season with adobo. Heat oil in medium skillet over medium-high heat. Add chicken, cook until golden brown on both sides and cooked through, about 10 minutes; set aside
2. To assemble sandwich, place banana leaf on work surface. On center of leaf, layer cooked plantain, chicken pieces, tomato slices, lettuce leaves, ketchup, mayonnaise, mustard and remaining plantain. Fold over the banana leaf to enclose filling. Fold down ends; half crosswise.
3. To eat, use banana leaf as pocket to hold sandwich.