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Marinate the chicken breasts with lime juice, garlic, chili powder, salt, and pepper.
Let the marinated chicken breasts sit for 30 minutes to absorb the flavors.
Cook the chicken on a grill or in a pan until it’s golden brown and fully cooked.
Slice the chicken thinly or shred it based on your preference.
Cut the bolillo rolls in half lengthwise.
Lightly toast the inside of the bread on a skillet or in the oven for a crunchy texture.
Prepare the fillings by slicing the avocado with tomato and shredding the lettuce.
Warm up refried beans and crumble the queso fresco.
Spread refried beans on the bottom half of the roll.
Layer the grilled chicken slices on top.
Add tomato, avocado, lettuce, and jalapeños.
Drizzle chipotle mayo over the top and sprinkle with queso fresco.
Place the top half of the roll on the sandwich to close it.
Press lightly and serve immediately.