Chicken Torta Sandwich Mexican Style (Printable)

Flavorful Mexican sandwich with marinated chicken, avocado, and fresh toppings on bolillo rolls.

# What you need:

→ Chicken Marinade

01 - 2 large boneless skinless chicken breasts butterflied
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Juice of 1 lime

→ Tortas & Essentials

10 - 4 bolillo rolls or soft sandwich rolls
11 - 2 tablespoons mayonnaise
12 - 2 tablespoons refried beans

→ Toppings

13 - 1 ripe avocado sliced
14 - 1 tomato sliced
15 - ½ red onion thinly sliced
16 - ½ cup shredded lettuce
17 - ¼ cup pickled jalapeños
18 - Fresh cilantro leaves optional

# Directions:

01 - Whisk together olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice in a medium bowl until thoroughly combined.
02 - Add butterflied chicken breasts to marinade, turning to coat evenly. Let stand for at least 15 minutes to absorb flavors.
03 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 6 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and rest 5 minutes before slicing.
04 - Slice bolillo rolls in half horizontally. Lightly toast cut sides if desired for added texture.
05 - Spread ½ tablespoon mayonnaise and ½ tablespoon refried beans evenly on each bottom half of rolls.
06 - Arrange sliced chicken, avocado, tomato, red onion, lettuce, and pickled jalapeños on each sandwich bottom. Top with fresh cilantro if using.
07 - Place top halves on sandwiches and press gently. Serve immediately with lime wedges and extra jalapeños on the side.

# Expert Tips:

01 -
  • The refried bean and mayonnaise combo creates this incredible creamy tang that keeps everything together
  • You can customize the toppings based on whatever is wilting in your crisper drawer
  • These reassemble beautifully for lunch the next day if you keep the components separate
02 -
  • Letting the chicken rest before slicing is the difference between juicy and dry meat
  • The refried beans go on the bottom bun or they will slide right off when you take a bite
  • If your bolillos are too hard, give them a 10 second spritz of water and warm in the oven
03 -
  • Butterfly the chicken breasts yourself by slicing them horizontally to create thinner cutlets that cook faster
  • Press down on the assembled sandwich with your palm for 30 seconds before cutting to help everything settle
  • Warm the refried beans slightly before spreading for easier application

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