Flavor-Packed Chicken Torta Sandwich Recipe
This Flavor-Packed Chicken Torta Sandwich offers a delicious Mexican-inspired meal featuring marinated grilled chicken paired with creamy avocado, refried beans, fresh vegetables, and tangy pickled jalapeños on toasted telera or bolillo rolls. Perfect for a hearty lunch or dinner, it combines smoky chipotle flavors with fresh and creamy textures for a satisfying sandwich experience.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 2 servings 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Bread
- 2 telera or bolillo rolls
Chicken and Marinade
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp chipotle in adobo (or marinade of choice)
- 1 tbsp lime juice
- 1 clove garlic (minced)
- Salt and pepper to taste
- Olive oil for cooking
Sandwich Fillings
- 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 the chicken with chipotle in adobo, lime juice, minced garlic, salt, and pepper. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet or grill over medium heat and add olive oil. Cook the chicken for 5–6 minutes on each side until it is fully cooked through. Remove from heat and allow the chicken to rest for a few minutes before slicing it thinly to preserve the juices.
- Toast the Bread: Lightly toast the telera or bolillo rolls in a skillet or toaster until they become golden and crisp on the outside, which adds texture and prevents sogginess from the fillings.
- Prepare the Bread Base: Spread refried beans evenly on the bottom half of each toasted roll and spread mayonnaise or crema on the top half for added creaminess and tang.
- Assemble the Sandwich: Layer the sliced chicken on the bean-covered bread, followed by slices of avocado, crumbled queso fresco or shredded mozzarella, shredded lettuce, sliced tomato, thinly sliced onions, and pickled jalapeños for a balance of smoky, creamy, fresh, and spicy flavors.
- Serve: Close the sandwich with the top half of the roll and serve immediately. Pair with chips, fries, or a simple green salad for a complete meal.
Notes
- For extra smoky flavor, use chipotle in adobo sauce in the marinade.
- You can substitute boneless chicken thighs for breast to keep the meat juicier.
- Pickled jalapeños provide a spicy tang but can be adjusted according to your heat preference.
- Using telera or bolillo rolls is traditional, but other crusty sandwich breads work well too.
- Allow the chicken to rest after cooking to keep it tender and juicy when sliced.
- The sandwich is best enjoyed fresh to maintain the bread’s crispness and the freshness of the fillings.
Keywords: chicken torta, Mexican sandwich, grilled chicken sandwich, chipotle chicken, telera roll, avocado sandwich, homemade torta, spicy sandwich