Pulled Chicken Torta

Ingredients

¾ cup All-purpose flour

1 tsp Salt

1 Chicken, cut into serving pieces and skinned

¼ cup Olive oil

½ cup Dry white wine

1 jar Molli Veracruz Cooking sauce

6 French rolls

1 can Refried black beans

1 Avocado, sliced

Combine the flour and the salt in a large resealable plastic bag.

Add as many pieces of chicken you can fit and shake to coat completely.

Heat a large sauté pan over medium-high heat and add the oil.

Add the chicken and cook turning once, for 8 to 10 minutes, until browned on both sides.

Transfer to paper towels to drain and arrange in slow cooker.

Add the Veracruz Cooking Sauce and the white wine over the chicken.

Cover and cook on low for 4 hours.

Remove chicken and shred.

Meanwhile, boil the sauce in a small saucepan until reduced by half, about 10 minutes.

Add the shredded chicken and combine.

Spoon the mixture onto the bottom part of the rolls and top with the avocado slices.

Spread refried beans on the top part of the roll.

Enjoy!