• Pat chicken* dry and season all over with Fajita Spice Blend, salt, and pepper. • Drizzle oil in a hot pan. Cook chicken until cooked through, 3-5 minutes per side. TIP: While chicken cooks, move on to Step 2. • Sprinkle cheese over chicken; cover until cheese melts, 30-60 seconds. Remove from heat.

• Wash and dry produce. • Thinly slice tomato into rounds. Season with salt and pepper. • Place refried beans in a microwave-safe bowl. Cover with plastic wrap; microwave 2-3 minutes. Uncover and stir. • Halve and toast ciabattas. TIP: If you have downtime, make the salad in the next step.

• In a bowl, toss mixed greens, pico de gallo (draining first), and vinaigrette to combine.

• Spread refried beans on cut sides of ciabattas (save any remaining refried beans for another use). Top with cheesy chicken, tomato, and guacamole; season with salt and pepper. Close chicken tortas. • Divide chicken tortas between plates; serve with salad and tortilla chips on the side. Chicken is fully cooked when internal temperature reaches 165°.