Flavor-Packed Chicken Torta Sandwich Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 sandwiches 1x
- Category: Lunch
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
