Description
This Chicken Torta Sandwich is bold, hearty, and packed with flavor. Made with toasted bread, juicy seasoned chicken, creamy sauce, and fresh toppings, it’s a Mexican-inspired sandwich that’s satisfying without being complicated. Perfect for lunch when you want something comforting, crunchy, and full of personality.
Ingredients
For the Chicken Torta sandwich
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2 telera rolls or sturdy sandwich rolls, sliced
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2 cups cooked chicken (crispy, grilled, or rotisserie), warm
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½ cup refried beans or mashed pinto beans
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¼ cup chipotle mayo or preferred sauce
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1 ripe avocado, sliced
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1 cup shredded lettuce
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1 medium tomato, sliced
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Pickled jalapeños, to taste
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Salt and black pepper, to taste
Optional
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Mexican crema or avocado crema
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Lime wedges
Instructions
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Lightly toast the cut sides of the bread until warm and just crisp.
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Spread a thin, even layer of beans on the bottom half of each roll.
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Add the warm chicken, spreading it evenly.
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Drizzle or spread the sauce over the chicken (don’t overdo it).
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Top with avocado, lettuce, tomato, and jalapeños.
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Season lightly with salt and pepper.
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Close the sandwich, gently press, slice in half if desired, and serve immediately.
Notes
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Toasting the bread is essential to prevent sogginess.
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Beans act as a flavor layer and a moisture barrier.
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For a lighter version, use grilled chicken and less sauce.
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This sandwich is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Assembled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg