Chicken Torta Sandwich

A Chicken Torta Sandwich is a bold, flavorful Mexican sandwich that layers juicy chicken, creamy avocado, spicy peppers, melty cheese, and crisp veggies inside a warm, toasted bolillo or telera roll. I love how it’s loaded with texture and flavor in every bite—savory, creamy, spicy, and fresh. It’s a complete meal wrapped up in a hearty, handheld package.

Why You’ll Love This Recipe

I love this recipe because it’s satisfying, customizable, and easy to make with ingredients I usually have on hand. The seasoned chicken brings savory depth, while the fresh toppings and creamy elements keep it balanced. Whether I’m making it for lunch or a casual dinner, this sandwich feels like a delicious upgrade from the usual.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast or thighs, sliced or shredded

• Bolillo or telera rolls (or substitute with ciabatta or baguette)

• Refried beans (optional but traditional)

• Ripe avocado, sliced or mashed

• Sliced tomatoes

• Shredded lettuce or cabbage

• Jalapeños or pickled jalapeños

• Mayonnaise

• Queso fresco, mozzarella, or Monterey Jack cheese

• Lime juice

• Salt and pepper

• Optional: hot sauce, grilled onions, or sautéed peppers

Directions

1. I warm or toast the bread until lightly crispy on the outside but still soft inside.

2. I season and cook the chicken if it’s not already cooked—grilling or pan-searing works great. I slice or shred it once done.

3. I spread mayo on one side of the roll and mashed avocado on the other. I season the avocado with a little lime juice, salt, and pepper.

4. I layer the sandwich with warm refried beans (if using), chicken, cheese, tomato slices, lettuce, and jalapeños.

5. I press the sandwich lightly and serve warm. I sometimes wrap it in foil and toast it again in a skillet or oven for a melty, pressed version.

Servings and timing

This recipe makes 2 large sandwiches and takes about 25–30 minutes to prepare. It’s perfect for a filling lunch or laid-back dinner.

Variations

• I add a fried egg for an extra-rich torta.

• I use chipotle mayo or salsa instead of plain mayo for more flavor.

• I swap in grilled steak or carnitas for a different protein.

• I skip the bread and turn it into a torta bowl with rice or greens.

storage/reheating

Tortas are best fresh, but I store components separately if making ahead. I reheat the chicken and bread, then assemble before eating to keep everything crisp and fresh.

FAQs

What bread is best for a torta?

I use bolillo or telera rolls—soft, slightly crusty Mexican rolls. If I can’t find those, ciabatta or sandwich rolls work too.

Can I make this spicy?

Yes! I add sliced jalapeños, spicy salsa, or a dash of hot sauce for extra heat.

What kind of chicken works best?

Grilled or pan-seared chicken breast or thighs work great. I like to season it with chili powder, cumin, garlic, and lime juice.

Is refried beans a must?

It’s traditional but optional. I love the creaminess it adds, but I skip it if I want a lighter sandwich.

Can I prep this ahead of time?

Yes, I cook the chicken and prep the toppings ahead. I assemble the sandwich right before serving to keep it fresh.

Conclusion

Chicken Torta Sandwiches are a flavorful, satisfying way to enjoy a hearty Mexican meal in sandwich form. I love how easy they are to build and how customizable they are depending on what I’m craving. With savory chicken, creamy avocado, spicy peppers, and crisp veggies, it’s the kind of sandwich I can always get excited about.

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