Flavor-Packed Chicken Torta Sandwich Recipe
A flavorful and satisfying Chicken Torta Sandwich featuring marinated grilled chicken, creamy avocado, refried beans, fresh vegetables, and cheese on toasted telera or bolillo rolls. This Mexican-inspired sandwich is perfect for a hearty lunch or casual dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Sandwich
- Method: Grilling/Pan-searing
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Bread
- 2 telera or bolillo rolls
Protein & Marinade
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp chipotle in adobo (or marinade of choice)
- 2 tbsp lime juice (for marinade)
- 1 clove garlic, minced (for marinade)
- Salt and pepper to taste
- Olive oil for cooking
Condiments & Toppings
- 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
Instructions
- Marinate the chicken: In a bowl, combine chicken with chipotle in adobo, lime juice, minced garlic, and salt. Mix well to coat and let it marinate for at least 30 minutes to allow flavors to develop.
- Cook the chicken: Heat olive oil in a grill pan or skillet over medium heat. Cook the chicken for 5–6 minutes per side until fully cooked through and slightly charred. Remove from heat and let rest for a few minutes, then slice thinly.
- Toast the bread: Lightly toast the telera or bolillo rolls in a skillet or toaster until golden and crisp on the outside, providing a sturdy base for the sandwich.
- Prepare the sandwich base: Spread refried beans evenly over the bottom halves of the toasted rolls. Spread mayonnaise or crema on the top halves to add creaminess.
- Assemble the sandwich: Layer the sliced grilled chicken over the refried beans, followed by slices of avocado, cheese, shredded lettuce, tomato slices, thinly sliced onions, and pickled jalapeños for a mix of textures and flavors.
- Serve: Close the sandwich with the top half of the roll, press gently, and serve immediately. Pair with tortilla chips, fries, or a fresh green salad for a complete meal.
Notes
- For a spicier option, add extra chipotle or jalapeños.
- Substitute refried beans with black beans or hummus if desired.
- Use gluten-free bread to make this sandwich gluten-free.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- To enhance flavor, marinate chicken overnight if time allows.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: Chicken Torta, Mexican sandwich, grilled chicken sandwich, chipotle chicken, telera roll, easy lunch recipe, flavorful sandwich
