Flavor-Packed Chicken Torta Sandwich Recipe: Irresistible & Juicy 35-Minute Meal
A delicious and hearty Mexican-style sandwich with tender chicken, creamy avocado, and zesty jalapeños.
Ingredients
- 2 telera or bolillo rolls
- 1 lb boneless skinless chicken breast or thighs
- 1 tablespoon chipotle in adobo or marinade of choice
- 1 avocado sliced
- ½ cup refried beans
- ½ cup shredded lettuce
- 1 tomato sliced
- ¼ onion thinly sliced
- ¼ cup pickled jalapeños
- ¼ cup queso fresco or mozzarella
- 2 tablespoon mayonnaise or crema
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Season chicken with salt, pepper, and chipotle in adobo or marinade. Let sit for 10 minutes.
- Heat olive oil in a pan. Cook chicken until fully done, about 6-8 minutes per side. Let rest, then slice.
- Toast rolls until lightly crisp.
- Spread refried beans on one half of each roll.
- Layer sliced chicken, avocado, lettuce, tomato, onion, jalapeños, and cheese.
- Spread mayonnaise or crema on the other half of the roll.
- Press sandwich halves together, slice in half, and serve.
Notes
- Use leftover rotisserie chicken for a quicker version.
- Adjust jalapeños to control spiciness.
- Warm the beans slightly for easier spreading.