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Made with juicy chicken, crunchy cabbage, creamy refried beans, sharp queso fresco, and rich avocado, this easy Chicken Torta is filled with flavor and textures. It is a delicious spin on a classic Mexican Torta Sandwich that anyone can easily enjoy at home.
Level Up Your Sandwich Game with this Easy Chicken Torta Recipe
A Torta is a type of Mexican sandwich that is typically made with a crusty roll, seasoned meat, and various flavorful seasonings. And when prepared correctly, like this version of a Chicken Torta is, it is downright delicious.
My version of a Mexican Torta is made with a soft roll, grilled chicken, refried beans, and dressed cabbage. Finished with fresh tomato, onions, avocado and queso fresco this sandwich has it all! It is fresh, filling, flavorful, and incredibly unique. It is a great change up from a chicken salad or egg salad sandwich and is just as hearty as a French Dip or Italian Beef Sandwich.
Ingredients at a Glance
A Mexican Torta is classically made with a soft roll, seasoned meat, mayonnaise, and refried beans. This chicken version of a torta uses chicken as the seasoned protein. While I give you a lot of ideas for toppings to make the a torta with tons of flavor and texture, feel free to mix and match the toppings to create a sandwich perfect for you.
How to Make a Chicken Torta
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare the Slaw
While you can simply add shredded cabbage to your sandwich, tossing the cabbage with fresh lime juice and salt and allowing it to marinate while the chicken cooks will elevate the flavor of the cabbage and in turn the flavor of sandwich.
Use Lime to Season Chicken
My trick to adding intense flavor to the chicken is to add the zest of a lime to the taco seasoning and after grilling or pan-frying the chicken, drizzle the fresh lime juice over the chicken. This will give the chicken a really nice zing of bright, fresh flavor.
Assemble the Torta
To prevent the bun from becoming soggy, it is best to spread mayonnaise on the top of the bun and a thin layer of refried beans on the bottom of the bun. Add the crumbled queso fresco to the refried beans, which will help the cheese not fall off the sandwich. Top with sliced chicken, tomatoes, onions, seasoned cabbage, and avocado.
Serving Suggestions
A Mexican Torta, like most sandwiches, is best served immediately after preparation as the rolls will become soggy if refrigerated after assembling. These Chicken Tortas are so hearty and filling you can simply serve with a fruit salad and call it dinner. I also love pairing the sandwiches with Grilled Mexican Corn on the Cob, Mexican Quinoa Salad, or chips and homemade salsa.
More Tex-Mex Chicken Recipes
If you try this recipe for a Mexican Chicken Torta, I would love for you to leave a comment and review below.
Chicken Torta
Made with juicy chicken, crunchy cabbage, creamy refried beans, sharp queso fresco, and rich avocado, this easy Chicken Torta is filled with flavor and textures.
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Servings: 4
Calories: 350kcal
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Instructions
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Prepare the Slaw. In a medium mixing bowl, toss the cabbage with the juice of a fresh lime and ½ teaspoon of salt. Cover and refrigerate until ready to assemble the sandwiches.
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Season the Chicken: In a small bowl combine the lime zest and taco seasoning. Use that mixture to sprinkle each side of the chicken, and gently rub the seasoning into the chicken to coat.
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Pan-fry the Chicken. Add oil to a non-stick pan and heat it over medium-high heat. Once heated, add the seasoned chicken to the pan and cook for 4-5 minutes until golden. Flip and continue to cook for 3-4 minutes, or until the chicken is golden on each side and reaches an internal temperature of 165 degrees F.
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Rest and Slice the Chicken. Remove the chicken from the skillet, and let rest for 5-10 minutes. After resting, slice the chicken into ¼-inch slices. Squeeze the juice of the lime over the chickens and gently toss.
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Assemble the Torta. Halve each of the rolls. Spread mayonnaise on the top of the roll and spread the refried beans on the bottom of the roll. Sprinkle the crumbled queso fresco over the refried beans, and then top with the sliced chicken. Top with sliced tomatoes, onions, seasoned cabbage, and avocado. Serve immediately.
Nutrition
Calories: 350kcal | Carbohydrates: 51g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 400mg | Potassium: 1140mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1125IU | Vitamin C: 42.8mg | Calcium: 181mg | Iron: 12.1mg
