Description
A celebration of bold flavors and rich textures, this Chicken Torta Sandwich features succulent marinated chicken with vibrant sauces and fresh toppings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, tenderized
- 1 tablespoon olive oil
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon chipotle in adobo sauce (finely chopped)
- 1 teaspoon garlic powder
- 1 tablespoon fresh cilantro (finely chopped)
- 1 avocado, sliced
- 1/2 cup pickled jalapeños
- 1 cup lettuce, shredded
- 2 tomatoes, thinly sliced
- 4 crusty bolillo rolls or ciabatta bread, toasted
Instructions
- In a bowl, combine olive oil, lime juice, cumin, paprika, salt, and pepper. Whisk until thoroughly blended.
- Add the chicken breasts to the marinade and let them marinate in the refrigerator for at least 30 minutes.
- Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- In a small bowl, mix together mayonnaise, chipotle, garlic powder, and cilantro. Adjust seasoning as needed.
- Slice the toasted rolls in half. Spread the sauce on both halves, then layer with shredded lettuce, slices of tomato, and avocado.
- Slice the cooked chicken breasts and place them atop the vegetables. Add pickled jalapeños.
- Close the sandwich and press lightly, then cut in half diagonally to serve.
Notes
For deeper flavor, consider marinating the chicken overnight. Adjust spice levels as per your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg