Juicy, shredded chicken seasoned with Mexican spices, layered in a crusty bolillo roll with creamy refried beans, fresh avocado, and tangy pickled jalapeños. A hearty and satisfying sandwich that brings authentic street food flavor to your kitchen.
Prep15 min
Cook20 min
Servings4
Serving size: 1 torta
876cal
43gprotein
68gcarbs
50g
Ingredients
1 lb Boneless Skinless Chicken Breasts (About 2 large breasts)
A protein-packed Chicken Torta with creamy avocado and tangy jalapeños. Energy-giving and perfectly spiced for lunch!
This mexican_american dish is perfect for lunch. With 876.21 calories and 43.29g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Butter (Melted, for toasting the rolls)
1 cup Refried Beans (Warmed)
0.25 cup Mayonnaise
2 pcs Avocado (Medium, ripe)
1 tbsp Lime Juice (Freshly squeezed)
1 cup Iceberg Lettuce (Shredded)
1 pcs Tomato (Large, sliced into rounds)
0.5 pcs Red Onion (Medium, thinly sliced)
0.25 cup Pickled Jalapenos (Sliced, or to taste)
0.5 cup Queso Fresco (Crumbled)
Instructions
1
Season and Cook the Chicken
In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, 3/4 tsp salt, and black pepper.
Pat the chicken breasts dry and season them generously on all sides with the spice mixture.
Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the chicken in the skillet and cook for 6-8 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes.
2
Shred the Chicken and Prepare Toppings
Once rested, use two forks to shred the chicken into bite-sized pieces. Set aside.
In a small bowl, mash the avocado with the lime juice and the remaining 1/4 tsp of salt. This prevents browning and adds flavor.
If you haven't already, slice the tomato and red onion, and shred the lettuce.
3
Toast the Rolls
Slice the bolillo rolls in half horizontally.
Brush the cut sides of the rolls with melted butter.
Place the rolls cut-side down on a griddle or in a clean skillet over medium heat. Toast for 2-3 minutes until golden brown and slightly crispy.
4
Assemble the Tortas
Spread a generous layer of warm refried beans on the bottom half of each toasted roll.
Spread mayonnaise on the top half of each roll.
Divide the shredded chicken evenly among the four bottom buns, piling it over the beans.
Layer with tomato slices, red onion, and shredded lettuce.
Top with the mashed avocado, pickled jalapeño slices, and a generous sprinkle of crumbled queso fresco.
5
Serve Immediately
Place the top half of the roll over the fillings.
Press down gently to compact the torta slightly. Serve immediately while warm for the best texture and flavor.