Flavor-Packed Chicken Torta Sandwich Recipe
This Flavor-Packed Chicken Torta Sandwich is a delicious Mexican-inspired meal featuring marinated grilled chicken, creamy avocado, tangy pickled jalapeños, and fresh veggies layered inside toasted telera or bolillo rolls. Perfectly balanced with refried beans and queso fresco, this sandwich offers a satisfying combination of smoky, creamy, and fresh flavors, ideal for a hearty lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Bread and Spreads
- 2 telera or bolillo rolls
- 1/2 cup refried beans
- 2 tbsp mayonnaise or crema
Chicken
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp chipotle in adobo (or marinade of choice)
- Salt and pepper to taste
- Olive oil for cooking
Vegetables and Toppings
- 1 avocado (sliced)
- 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
Instructions
- Marinate the chicken: In a bowl, combine the chicken breast or thighs with chipotle in adobo, lime juice, minced garlic, and salt. Mix well to coat all pieces evenly. Cover and let marinate for at least 30 minutes to absorb the smoky, spicy flavors.
- Cook the chicken: Heat olive oil in a skillet or preheat the grill over medium heat. Cook the marinated chicken for 5–6 minutes on each side until fully cooked through and nicely charred. Remove from heat and let it rest for a few minutes, then slice thinly for the sandwich.
- Toast the bread: Lightly toast the telera or bolillo rolls in a skillet or toaster until the outside is golden brown and crispy, enhancing the texture and flavor of the sandwich.
- Assemble the sandwich: Spread refried beans on the bottom halves of the toasted rolls and mayonnaise or crema on the top halves. Layer the sliced chicken on top of the beans, followed by avocado slices, queso fresco or mozzarella, shredded lettuce, tomato slices, thinly sliced onions, and pickled jalapeños.
- Serve: Close the sandwiches with the top halves of the rolls. Serve immediately alongside chips, fries, or a fresh green salad for a complete meal.
Notes
- You can substitute chicken thighs for a juicier sandwich or use chicken breasts for leaner protein.
- Adjust the amount of chipotle in adobo according to your preferred spice level.
- If telera or bolillo rolls are unavailable, soft sandwich buns make a good alternative.
- For a vegetarian option, replace the chicken with grilled portobello mushrooms or seasoned tofu.
- Leftover sandwiches can be wrapped tightly and refrigerated for up to 24 hours but are best enjoyed fresh.
Keywords: Chicken Torta Sandwich, Mexican sandwich, chipotle chicken sandwich, grilled chicken sandwich, telera roll sandwich
