Description
Chicken Torta Sandwiches are a flavor-packed delight that combines marinated chicken, creamy avocado, and zesty pickled jalapeños. Nestled in crusty bolillo rolls, each bite offers a satisfying crunch from fresh lettuce and an explosion of taste that transports you straight to the heart of Mexico. Perfect for any occasion—from backyard barbecues to quick lunches—this recipe is customizable and bursting with vibrant colors and flavors.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 poblano peppers
- 1 ripe avocado, sliced
- 1/4 cup pickled jalapeños
- 4 soft bolillo rolls
- 1 cup crisp romaine lettuce, shredded
- 1/4 cup sour cream or mayo
- Juice of 2 limes
Instructions
- 1. Marinate the chicken: In a bowl, mix garlic, lime juice, cilantro, and salt. Add chicken breasts and let marinate for at least 30 minutes.
- 2. Cook the chicken: Heat a grill pan over medium-high heat. Grill chicken for about 6-7 minutes per side until cooked through and golden brown. Let it rest before slicing.
- 3. Prepare veggies: Roast poblano peppers over an open flame until charred; peel skins and slice them open.
- 4. Assemble sandwiches: Slice bolillo rolls in half. Spread sour cream or mayo on one side. Layer with sliced chicken, roasted poblanos, avocado slices, pickled jalapeños, and lettuce.
- 5. Finish: Squeeze additional lime juice over the sandwich, press gently to combine flavors, then serve immediately.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich (approximately 280g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg