Chicken Torta

There’s something magical about the combination of flavors in a Chicken Torta. I remember the first time I enjoyed one—sinking my teeth into the crusty bread, the juicy chicken, and the fresh toppings made my taste buds sing. It’s a dish that brings me back to sunny afternoons spent with friends, sharing stories over a meal that feels both hearty and refreshing. The beauty of a Chicken Torta lies in its versatility; it can be a quick lunch or a robust dinner, and each bite is bursting with flavor. When I make it at home, I can’t help but feel a sense of pride knowing I’m creating something that brings joy to the table.

With a lovely mix of textures and tastes, the Chicken Torta elevates simple ingredients into a culinary delight. The combination of tender, seasoned chicken, creamy avocado, and zesty lime creates a flavor profile that is not only satisfying but also invigorating. You can enjoy it at any time of the year, and it’s perfect for gatherings or a cozy night in. Trust me, once you try this recipe, it will find a permanent place in your meal rotation.

Let’s dive into why this recipe truly stands out!

Recipe Ingredients for Chicken Torta

The ingredients for the Chicken Torta are simple yet powerful. Each component plays a crucial role in developing the dish’s unique flavor and texture. The star is undoubtedly the chicken, which is seasoned to perfection, while the cabbage, avocado, and lime add freshness and crunch. Let’s take a look at the key players:

• 1 cup shredded cabbage: This adds a crunchy texture and pairs well with the seasoned chicken.
• 1 small lime: Used for juicing and zesting, it brightens up the flavors.
• ½ teaspoon kosher salt: Enhances the overall taste of the dish.
• 1 pound boneless, skinless chicken breasts or thighs: The centerpiece of the Chicken Torta, tender and juicy.
• 2 tablespoons Homemade Taco Seasoning, or store-bought taco seasoning: Infuses the chicken with bold flavor.
• ½ tablespoon olive oil, for pan-frying: Helps achieve a golden sear on the chicken.
• 4 medium Bolillo rolls, or 1 large baguette: The perfect bread to hold all the delicious fillings.
• 1 cup refried beans: Adds creaminess and richness to the sandwich.
• 2 tablespoons mayonnaise: Provides a creamy layer that complements the other toppings.
• ½ cup queso fresco, crumbled: Adds a mild, creamy flavor.
• 1 medium avocado, peeled, pitted, and sliced: Brings a creamy texture that pairs perfectly with the spiced chicken.
• 1 large vine-ripened tomato, sliced: Adds freshness and juiciness.
• 1 small onion (any variety), thinly sliced: Offers a sharp flavor that balances the richness.

How to Make Chicken Torta

Making a Chicken Torta is a rewarding experience, and I can’t wait to guide you through the steps. You’ll be assembling a delicious sandwich that bursts with flavor. So, gather your ingredients and let’s get started!

1. 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 you’re ready to assemble the sandwiches. This step allows the slaw to marinate a bit, enhancing its flavor.
2. Season the Chicken. In a small bowl, combine the lime zest and taco seasoning. Use that mixture to sprinkle each side of the chicken, gently rubbing it in to coat the meat evenly. This ensures each bite is packed with flavor.
3. Pan-fry the Chicken. Add olive oil to a non-stick pan and heat it over medium-high heat. Once heated, add the seasoned chicken. Cook each side for about 4 to 5 minutes until golden. Flip and allow it to cook for another 3 to 4 minutes, or until each side is golden brown and the internal temperature reaches 165℉ (74℃).
4. Rest and Slice the Chicken. Once cooked, remove the chicken from the skillet and let it rest for 5 to 10 minutes. After resting, slice the chicken into ¼-inch slices. Squeeze the juice of the lime over the slices and gently toss them for added flavor.
5. Assemble the Torta. Halve each of the rolls. Spread mayonnaise on the top half of each roll and spread refried beans on the bottom half. Sprinkle the crumbled queso fresco over the beans, and then layer the sliced chicken on top. Add sliced tomatoes, onions, seasoned cabbage, and avocado to finish. Serve immediately and enjoy!

Change It Up

If you’re looking to add your twist to the Chicken Torta, here are some great ideas to consider:

• Storage: To store leftovers, wrap each torta tightly in foil and keep in the fridge for up to 2 days. Reheat in an oven for the best texture.
• Freezing: You can freeze the cooked chicken in an airtight container for up to 3 months. Just thaw and reheat before assembling the torta.
• Pairing: Serve with a side of Mexican rice or fries for a complete meal.
• Vegetarian Option: Substitute the chicken with grilled vegetables or portobello mushrooms for a delicious vegetarian version.
• Extra Crunch: Add some tortilla chips inside the torta for an unexpected crunch.

Accompaniments for Chicken Torta

Serving a delicious Chicken Torta is all about enhancing the experience. Here are ideas for side dishes and pairings:

• Fresh Salsa: A side of homemade salsa will complement the Chicken Torta beautifully.
• Guacamole: Serve with a side of creamy guacamole to add richness.
• Chips: A bowl of tortilla chips with salsa makes for a great appetizer while you prepare the torta.
• Salads: A light salad with lime vinaigrette can balance out the richness of the dish.
• Occasions: Perfect for casual gatherings, game days, or even family picnics, the Chicken Torta is versatile enough for any occasion.

FAQ

Conclusion

The Chicken Torta is a fantastic dish that perfectly combines flavor and comfort. With its easy preparation and delightful mix of textures, it’s sure to become a favorite in your household. So why not give it a try? You’ll love how this vibrant sandwich brings joy and satisfaction to your meals.

Chicken Torta

The ultimate comfort food, the Chicken Torta is a delicious blend of seasoned chicken, fresh toppings, and crispy bread. Perfect for a quick weeknight dinner or a fun weekend lunch, this recipe is sure to satisfy your cravings. Make it tonight and taste the difference!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Shredded Cabbage
• 1 Lime
• ½ teaspoon Kosher Salt
• 1 pound Boneless, Skinless Chicken Breasts or Thighs
• 2 tablespoons Homemade Taco Seasoning or Store-Bought Taco Seasoning
• ½ tablespoon Olive Oil for pan-frying
• 4 medium Bolillo Rolls or 1 Large Baguette
• 1 cup Refried Beans
• 2 tablespoons Mayonnaise
• ½ cup Queso Fresco crumbled
• 1 medium Avocado peeled, pitted, and sliced
• 1 large Vine-Ripened Tomato sliced
• 1 small Onion any variety, thinly sliced

Equipment

• Skillet
• Peeler
• Chef's Knife
• Mixing Bowl
• Frying Pan

Method

 

1. 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.
2. 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.
3. Pan-fry the Chicken. Add olive 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℉ (74℃).
4. 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 chicken and gently toss.
5. 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.

Notes

• Tip 1: Store leftovers in the fridge wrapped in foil for up to 2 days.
• Tip 2: Freeze the cooked chicken in an airtight container for up to 3 months.
• Tip 3: Serve with Mexican rice or fries for a complete meal.
• Tip 4: Try a vegetarian option using grilled vegetables instead of chicken.
• Tip 5: Add tortilla chips for an extra crunch inside the torta.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.