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Chicken Torta Sandwich

This Mexican-inspired Chicken Torta Sandwich features grilled chicken, creamy avocado, tangy pickled jalapeños, and melty cheese, all packed into toasted rolls for a delicious weeknight meal.

  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 cups grilled chicken, sliced
  • 1/2 cup refried beans, warmed
  • 2 tbsp mayonnaise or crema (optional)
  • 1 ripe avocado, sliced
  • 1/4 cup pickled jalapeños, sliced
  • Fresh cilantro leaves (optional)
  • 1 cup shredded Oaxaca, Monterey Jack, or cheddar cheese
  • 2 telera or bolillo rolls, split and lightly toasted
  • Butter or oil for toasting

Instructions

  1. Grill the chicken until cooked through and slice it.
  2. Cut the telera or bolillo bread in half.
  3. Spread refried beans on one side of the bread.
  4. Layer grilled chicken, sliced avocado, spicy pickled jalapeños, and cheese on top.
  5. Close the sandwich and serve immediately.

Notes

Use room-temperature avocado for easy slicing. Warm the refried beans slightly to act like glue. Toasting the rolls prevents sogginess.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: None

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 450
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: chicken sandwich, torta, Mexican cuisine, grilled chicken, weeknight dinner