Chicken Torta
Chicken Torta (or Torta de Pollo) is a Mexican sandwich with mouthwatering goodness. It's filled with juicy chicken, succulent avocado, crisp lettuce, and a burst of traditional seasonings.
Servings: 4 sandwiches
Calories: 522kcal
Ingredients
- 1 lb boneless, skinless chicken thighs (or 4 pieces)
- Juice of 1 lime
- 1 garlic clove finely minced
- 2 tablespoon olive oil (for the marinade)
- 1 teaspoon ground cumin
- ½ teaspoon ground oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 avocado sliced
- 2 tablespoon olive oil (to cook the chicken)
- 2 telera bread rolls bolillo, baguette, or bread of your choice.
- ¼ cup pickled jalapeños slices
- 2 tablespoon mayonnaise
- lettuce (as desired)
- tomato slices (as desired)
- red onion slices (as desired)
Instructions
- In a large glass container, add chicken, lime juice, garlic, 2 tablespoon olive oil, cumin, oregano, salt, and pepper.
- Cover and refrigerator at least one hour, or overnight.
- Heat 2 tablespoon olive oil in a large skillet.
- Cook chicken until no longer pink in the center. About 4-5 minutes, each side.
- Remove from heat and let cool.
- Meanwhile, slice bread in half.
- Toast the bread on a hot griddle.
- Add mayonnaise to the top half.
- Add chicken, avocado, pickled jalapeños, tomato, onions, red onions to the bottom half.
- Place the top half to the bottom half.
- Enjoy!
Notes
Marinate the chicken to give it some flavor. Minimum 1 hour.
Feel free to change it up- add bacon, guacamole, even French fries!
If you can’t find teleras, you can use bolillo, french baguette, or a large roll.
Instead of chicken thighs, cut chicken breast in half and pound between two pieces of wax paper until thin.
Nutrition
Calories: 522kcal | Carbohydrates: 11g | Protein: 27g | Fat: 43g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1677mg | Potassium: 958mg | Fiber: 7g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg