Description
This Chicken Torta Sandwich is a bold, satisfying Mexican-style chicken sandwich made on toasted bolillo rolls with chipotle chicken, refried beans, avocado, and fresh crunchy toppings.
Ingredients
Scale
- 2 telera or bolillo rolls
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp chipotle in adobo (or marinade of choice)
- 2 tbsp lime juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil, for cooking
- 1/2 cup refried beans
- 2 tbsp mayonnaise or crema
- 1 avocado, sliced
- 1/2 cup shredded lettuce
- 1 tomato, sliced
- 1/4 onion, thinly sliced
- 1/4 cup pickled jalapeños
- 1/4 cup queso fresco or mozzarella
Instructions
- Marinate the chicken: Mix chipotle, lime juice, garlic, salt, and pepper. Coat chicken and marinate at least 30 minutes.
- Cook the chicken: Grill or pan-sear over medium heat 5–6 minutes per side until cooked through. Rest 5 minutes, then slice thin.
- Toast the rolls: Lightly toast bread until golden and crisp outside.
- Spread: Add refried beans to the bottom half of each roll and mayonnaise or crema to the top half.
- Assemble: Layer chicken, avocado, cheese, lettuce, tomato, onion, and pickled jalapeños.
- Serve: Enjoy right away with chips, fries, or a simple green salad.
Notes
- Marinate the chicken overnight for more flavor.
- Use your favorite toppings to customize your sandwich.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling or Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 42 g
- Cholesterol: 100 mg
Keywords: Chicken Torta Sandwich, Mexican Sandwich, Chicken Sandwich