Pulled Chicken Sandwich (Torta de Pollo Deshebrado)

¢ 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!