Flavor-Packed Chicken Torta Sandwich Recipe

Introduction

This Flavor-Packed Chicken Torta Sandwich is a delicious and satisfying Mexican-inspired meal perfect for lunch or dinner. With tender marinated chicken and fresh toppings layered in a crisp roll, it’s bursting with bold flavors and textures in every bite.

Ingredients

• 2 telera or bolillo rolls
• 1 lb boneless skinless chicken breast or thighs
• 1 tbsp chipotle in adobo (or marinade of choice)
• 1 avocado (sliced)
• 1/2 cup refried beans
• 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
• 2 tbsp mayonnaise or crema
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Step 1: Marinate the chicken in chipotle, lime juice, garlic, and salt for at least 30 minutes to infuse it with smoky, tangy flavor.
2. Step 2: Grill or pan-sear the chicken over medium heat for 5–6 minutes per side until fully cooked. Let it rest a few minutes, then slice thinly.
3. Step 3: Lightly toast the bread rolls in a skillet or toaster until the outside is golden and crisp, giving the sandwich a great texture.
4. Step 4: Spread refried beans evenly on the bottom half of the roll and mayonnaise or crema on the top half.
5. Step 5: Layer the sandwich with sliced chicken, avocado, cheese, shredded lettuce, tomato, onion, and pickled jalapeños.
6. Step 6: Close the sandwich and serve immediately alongside chips, fries, or a simple green salad for a complete meal.

Tips & Variations

• Use boneless skinless chicken thighs for more juiciness and flavor compared to breast meat.
• Swap chipotle in adobo for your favorite marinade to customize the sandwich’s spice level and taste.
• Add fresh cilantro or a squeeze of lime juice on top for a fresh, zesty finish.
• Try using different cheeses like Oaxaca or pepper jack to add a melty or spicy twist.

Storage

Store any leftover sandwich components separately in airtight containers in the refrigerator for up to 2 days. Toast the bread and reheat the chicken before assembling to keep the sandwich fresh and tasty. Avoid storing the fully assembled sandwich to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich vegetarian?

Yes, simply replace the chicken with grilled vegetables or sautéed mushrooms and increase the refried beans for a delicious vegetarian option.

What if I can’t find telera or bolillo rolls?

You can substitute with soft sandwich rolls, ciabatta, or even a crusty baguette to achieve a similar texture and hold all the fillings well.

Flavor-Packed Chicken Torta Sandwich Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

This Flavor-Packed Chicken Torta Sandwich is a delicious and hearty Mexican-inspired sandwich featuring tender, marinated chicken, creamy avocado, refried beans, fresh vegetables, and tangy pickled jalapeños layered inside a crispy toasted roll. Perfect for a satisfying lunch or dinner, this torta balances smoky chipotle flavors with fresh and creamy textures.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 2 sandwiches 1x
• Category: Lunch
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Sandwich Components

• 2 telera or bolillo rolls
• 1 lb boneless skinless chicken breast or thighs
• 1 tbsp chipotle in adobo (or marinade of choice)
• 1 avocado (sliced)
• 1/2 cup refried beans
• 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 cheese
• 2 tbsp mayonnaise or crema
• Salt and pepper to taste
• Olive oil for cooking

Marinade Ingredients

• Lime juice (amount estimated to be 1 tbsp for marinade)
• 2 cloves garlic (minced, estimated)
• Salt (to taste)

Instructions

1. Marinate the Chicken: In a bowl, combine the chipotle in adobo, freshly squeezed lime juice, minced garlic, and salt. Add the chicken breasts or thighs and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Cook the Chicken: Heat a drizzle of olive oil in a grill pan or skillet over medium heat. Cook the marinated chicken for 5 to 6 minutes on each side, ensuring it is fully cooked through and has a nicely charred exterior. Remove from heat and let it rest for a few minutes before slicing the chicken thinly against the grain.
3. Toast the Bread: Lightly toast the telera or bolillo rolls in a skillet or toaster until the outside is golden brown and crisp, providing a sturdy base for the sandwich fillings.
4. Prepare the Sandwich Base: Spread a generous layer of refried beans on the bottom half of the toasted bread and spread mayonnaise or crema on the top half to add creaminess and moisture.
5. Assemble the Sandwich: Layer the sliced chicken on top of the refried beans. Add slices of avocado, queso fresco or mozzarella cheese, shredded lettuce, sliced tomato, thinly sliced onion, and pickled jalapeños to build a flavorful and texturally balanced sandwich.
6. Serve: Close the sandwich with the top half of the roll and serve immediately for the best contrast between crispy bread and fresh fillings. Pair it with chips, fries, or a simple green salad as preferred.

Notes

• Use boneless, skinless chicken thighs for a juicier sandwich or chicken breast for a leaner option.
• Adjust the spiciness by adding more or less chipotle in adobo or pickled jalapeños.
• For a vegetarian version, substitute chicken with grilled mushrooms or a plant-based protein, and omit mayonnaise if vegan.
• Telera or bolillo rolls are traditional for tortas, but any sturdy sandwich roll can be used.
• Resting the chicken after cooking helps retain its juices and improves texture.
• Customize the sandwich further by adding fresh cilantro or a squeeze of lime before serving.

Keywords: Chicken Torta, Mexican sandwich, grilled chicken sandwich, chipotle chicken sandwich, torta recipe, Mexican street food