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Chicken Torta Sandwich

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A bold and hearty Mexican-style sandwich layered with seasoned chicken, creamy avocado, melty cheese, and fresh vegetables inside a warm toasted roll.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 sandwiches
  • Category: Main Dish
  • Method: Assembled / Toasted
  • Cuisine: Mexican
  • Diet: Halal

Ingredients

  • 2 cups cooked chicken breast or thighs, sliced or shredded
  • 2 bolillo or telera rolls
  • 1/2 cup refried beans (optional)
  • 1 ripe avocado, sliced or mashed
  • 1 medium tomato, sliced
  • 1 cup shredded lettuce or cabbage
  • 2 tablespoons sliced jalapeños or pickled jalapeños
  • 2 tablespoons mayonnaise
  • 1/2 cup shredded queso fresco, mozzarella, or Monterey Jack cheese
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Optional: hot sauce, grilled onions, sautéed peppers

Instructions

  1. Toast the bolillo or telera rolls until lightly crispy on the outside but still soft inside.
  2. If needed, season and cook the chicken by grilling or pan-searing until fully cooked, then slice or shred.
  3. Spread mayonnaise on one side of each roll and mashed avocado on the other. Season the avocado with lime juice, salt, and pepper.
  4. Spread warm refried beans on the roll if using.
  5. Layer the sandwich with chicken, cheese, tomato slices, lettuce, and jalapeños.
  6. Press the sandwich gently and serve warm, or wrap in foil and toast again for a pressed version.

Notes

  • For extra richness, add a fried egg.
  • Chipotle mayo or salsa can replace plain mayo for added flavor.
  • Best enjoyed fresh, but components can be prepped ahead.

Nutrition

Find it online: https://juliameals.com/chicken-torta-sandwich/