Chicken Torta Sandwich Recipe
A hearty Mexican sandwich made with seasoned chicken, creamy avocado, refried beans, fresh veggies, and melty cheese on a toasted bolillo roll. This Chicken Torta Sandwich is loaded with flavor and perfect for lunch, dinner, or game day.
Ingredients
For the Chicken:
- 2 boneless chicken breasts or thighs
- 2 tsp chili powder
- 1 tsp cumin
- 1 garlic clove minced
- Juice of 1 lime
- Salt & pepper to taste
For the Sandwich:
- 2 telera or bolillo rolls
- ½ cup refried beans
- 1 ripe avocado sliced
- ¼ cup pickled jalapeños
- 2 tbsp mayonnaise or Mexican crema
- Shredded lettuce & tomato slices
- Optional: cheese hot sauce, pickled onions
Instructions
- Marinate and Cook the Chicken
- Mix chili powder, cumin, garlic, lime juice, salt & pepper in a bowl.
- Add chicken, marinate for at least 30 minutes (or overnight).
- Grill or pan-fry the chicken until golden brown and fully cooked.
- Toast the Rolls
- Slice the telera rolls in half and toast them lightly in a pan or toaster.
- Assemble the Sandwich
- Spread refried beans on the bottom bun.
- Add sliced chicken, avocado, jalapeños, lettuce, and tomatoes.
- Spread crema or mayo on the top bun.
- Press gently, slice in half, and serve!
Video
Notes
- Add sliced cheese (like Oaxaca or mozzarella) for a melty version.
- Use leftover rotisserie chicken for a shortcut version.
- Swap beans with mashed black beans or spicy chipotle mayo.