Description
This Chicken Torta Sandwich is a bold, satisfying Mexican-style chicken sandwich made on toasted bolillo rolls with chipotle chicken, refried beans, avocado, and fresh crunchy toppings.
Ingredients
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2 telera or bolillo rolls
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1 lb boneless skinless chicken breast or thighs
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1 tbsp chipotle in adobo (or marinade of choice)
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2 tbsp lime juice
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2 cloves garlic, minced
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Salt and pepper to taste
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Olive oil, for cooking
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1/2 cup refried beans
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2 tbsp mayonnaise or crema
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1 avocado, sliced
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1/2 cup shredded lettuce
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1 tomato, sliced
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1/4 onion, thinly sliced
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1/4 cup pickled jalapeños
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1/4 cup queso fresco or mozzarella
Instructions
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Marinate the chicken: Mix chipotle, lime juice, garlic, salt, and pepper. Coat chicken and marinate at least 30 minutes.
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Cook the chicken: Grill or pan-sear over medium heat 5–6 minutes per side until cooked through. Rest 5 minutes, then slice thin.
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Toast the rolls: Lightly toast bread until golden and crisp outside.
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Spread: Add refried beans to the bottom half of each roll and mayonnaise or crema to the top half.
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Assemble: Layer chicken, avocado, cheese, lettuce, tomato, onion, and pickled jalapeños.
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Serve: Enjoy right away with chips, fries, or a simple green salad.
Notes
Chicken thighs stay extra juicy, but breasts work great too—just don’t overcook.
Warm the refried beans for easier spreading.
To make it milder, use less chipotle and skip jalapeños.
Store leftovers as separate parts (chicken + toppings) and assemble fresh for best texture.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 12 minutes
- Category: Main course
- Method: Grilled / Pan-Seared
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 9 g
- Protein: 42 g
- Cholesterol: 120 mg