Description
Every Tuesday is torta night in this family kitchen. This Chicken Torta Sandwich features toasted rolls, savory shredded chicken, creamy refried beans, avocado, pickled jalapeños, queso fresco, and fresh lettuce and tomato. It's a quick, customizable meal that brings everyone to the table in under 30 minutes.
Ingredients
2 cups Cooked chicken, shredded
4 rolls Torta rolls or bolillos
1 can (16 oz) Refried beans
1 large Avocado
2 tbsp Mayonnaise
1/4 cup Pickled jalapeños
1/2 cup Queso fresco, crumbled
1 cup Lettuce, shredded
1 medium Tomato, sliced
To taste Salt and pepper
Instructions
- Prepare the chicken: Shred your cooked chicken. Season it with salt and pepper. Warm it in a skillet over medium heat for 2 minutes
- Toast the rolls: Slice each torta roll in half. Spread mayonnaise on the cut sides. Toast them in a dry pan until golden. This gives the torta sandwich its signature crunch
- Warm the beans: Heat the refried beans in a small pot. Stir occasionally until hot
- Assemble each torta: Spread warm beans on the bottom roll half. Add the shredded chicken next. Layer sliced avocado, pickled jalapeños, and crumbled queso fresco. Top with lettuce and tomato slices
- Close and press: Place the top roll on your chicken torta sandwich. Press gently with a spatula. Cut in half. Serve immediately
Notes
Use day-old rolls; they hold up better.
Warm the beans completely to prevent a cold center.
Don't skip toasting the bread; it prevents sogginess.
For extra flavor, add a squeeze of lime.
Store components separately and assemble just before eating.
To keep torta crispy, never microwave the whole sandwich.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: chicken, torta, sandwich, Mexican, quick, weeknight