Chicken Torta Sandwich
I still remember the first time I bit into a chicken torta sandwich — the warm, slightly crusty telera yielding to creamy avocado, smoky grilled chicken, and the tang of pickled jalapeños. This Mexican-style sandwich is a brilliant weeknight solution: quick to assemble, endlessly customizable, and satisfying enough to feel like a treat. If you like bold flavors and handheld meals, this is one to keep in regular rotation. For a lighter evening menu, pair it with a simple soup like this lemony chicken option I love: lemony Greek chicken soup.
Why you’ll love this dish
The chicken torta is comfort food with a bright Mexican twist. It balances rich, creamy elements (refried beans and avocado) with fresh, acidic pops (pickled jalapeños and lime if you add it). It’s also:
- Fast: grill a few chicken breasts and assemble in minutes.
- Flexible: use leftover rotisserie chicken, swap cheeses or bread.
- Kid-friendly when you skip the jalapeños, but also great for spice lovers.
- Perfect for casual entertaining—each sandwich is handheld and hearty.
“One bite and you’ve got crunchy bread, smoky chicken, and avocado silk — a sandwich that feels both homey and exciting.”
How this recipe comes together
This is a straightforward assembly sandwich with a short cooking step (the chicken). Expect about 20–30 minutes total if you grill chicken from scratch. Process overview:
- Season and grill chicken until juicy and cooked through, then rest and slice.
- Warm the telera or bolillo and spread a layer of hot refried beans to add flavor and act as a moisture barrier.
- Layer chicken, avocado, pickled jalapeños, and your chosen cheese.
- Close, press lightly, and serve immediately.
If you’d rather skip grilling, shredded rotisserie chicken works beautifully and speeds things up (see more cozy chicken-soup-style recipes for leftover ideas in this white chicken chili post): award-winning white chicken chili.
What you’ll need
- Grilled chicken breasts or thighs, seasoned (salt, pepper, a little cumin and paprika are nice). (Substitute: rotisserie chicken for time-saving.)
- Telera or bolillo bread (soft interior, slightly crusty exterior). (Substitute: bolillo/ciabatta or a sturdy brioche roll.)
- Refried beans, warmed (canned or homemade).
- Ripe avocado, sliced (pick a firm-ripe avocado so it slices cleanly).
- Pickled jalapeños (jarred or quick-pickled at home).
- Cheese: queso fresco, Oaxaca, Monterey Jack, or sliced mozzarella.
Notes: If you want extra richness, spread a thin layer of mayo or chipotle aioli on the other half of the bread. For a lower-fat option, use mashed black beans instead of refried beans.
Directions to follow
- Preheat your grill to medium-high (about 400–450°F). Season the chicken with salt, pepper, and a pinch of cumin and paprika.
- Grill chicken for 5–7 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F. Let rest 5 minutes, then slice thinly against the grain.
- Slice the telera or bolillo in half horizontally. Optional: spread a little butter and toast cut sides on the grill for 1–2 minutes for extra flavor.
- Warm the refried beans in a small pan or microwave until spreadable. Spread a generous layer on the bottom half of each roll — this keeps the bread from getting soggy.
- Layer sliced grilled chicken over the beans. Add avocado slices, a few pickled jalapeños, and a thick slice or crumbled cheese.
- Close the sandwich and press lightly. Serve immediately while the chicken is warm.
Best ways to enjoy it
Serve with crunchy sides and bright accouterments:
- Classic: tortilla chips and pico de gallo.
- For a meal: Mexican rice and a simple cabbage slaw with lime.
- Bar snacks: pickled red onions, extra jalapeños, and crema.
- Drinks: a crisp Mexican lager, sparkling agua fresca, or a margarita.
For plating, halve the torta on the bias so the layers are visible. Place a lime wedge on the side for squeezing over the avocado and chicken.
Storage and reheating tips
- Store components separately for best texture. Keep cooked chicken and beans in airtight containers in the refrigerator for up to 3–4 days.
- Assembled tortas are best eaten immediately. If you must store an assembled sandwich, wrap tightly and refrigerate; consume within 24 hours (note: bread will soften).
- To reheat chicken: warm in a skillet over medium with a splash of oil or in a 350°F oven until 165°F internal.
- Freezing: freeze cooked chicken (not assembled sandwiches) for up to 2–3 months in a vacuum bag or freezer-safe container. Thaw in the fridge overnight before reheating.
Always follow safe food-handling: cool cooked chicken before refrigerating and keep perishable items below 40°F.
Pro chef tips
- Slice chicken thinly across the grain for tender bites.
- Heat the refried beans until steaming — they act like edible glue and help prevent soggy bread.
- Toast the bread lightly on the cut sides to add texture and keep the roll from absorbing too much moisture.
- If you like heat without extra acidity, swap pickled jalapeños for fresh serranos or charred jalapeños.
- For a creamy boost, spread a lime–cilantro mayo on the top half of the roll.
Need a creamy baked chicken idea for a different meal using leftover chicken? Try this baked cream cheese chicken twist: creamy baked chicken recipe.
Creative twists
- Vegetarian: replace chicken with grilled portobello or seasoned, smashed black beans with roasted peppers.
- Breakfast torta: add a fried egg and swap pickled jalapeños for pickled onions.
- Spicy: marinate chicken in adobo or chipotle for a smoky heat.
- Regional spin: add carnitas or carne asada instead of chicken, and use cotija cheese.
- Lighter: use mashed avocado in place of refried beans and whole-grain bread.
Conclusion
If you want more inspiration for variations or similar sandwiches, these recipes are great references: Chicken Torta – What’s Gaby Cooking explores a classic approach, and this Chicken Torta Sandwich Recipe offers a guacamole-forward take to try next.
Your questions answered
Q: How long does it take to make a chicken torta from scratch? A: About 25–35 minutes total if you grill chicken breasts fresh (10–15 minutes active prep plus grilling and resting).
Q: Can I use rotisserie chicken instead of grilling? A: Yes — shredded rotisserie chicken is a great shortcut and keeps total time under 10 minutes.
Q: What cheese works best in a torta? A: Queso fresco or Oaxaca are traditional; Monterey Jack melts well if you prefer a gooier sandwich.
Q: How can I prevent the bread from getting soggy? A: Toast cut sides lightly and spread hot refried beans (they act as a moisture barrier). Keep avocado thick-sliced rather than mashed.
Q: Can I make these ahead for a party? A: Prep components (grill chicken, warm beans, slice avocado just before serving) and set up an assembly station so guests build fresh tortas.
Chicken Torta
Ingredients
Method
- Preheat your grill to medium-high (about 400–450°F).
- Season the chicken with salt, pepper, cumin, and paprika.
- Grill chicken for 5–7 minutes per side until an instant-read thermometer reads 165°F.
- Let rest for 5 minutes, then slice thinly against the grain.
- Optional: Spread a little butter and toast cut sides of the bread on the grill for 1–2 minutes.
- Warm the refried beans until spreadable and spread a generous layer on the bottom half of each roll.
- Layer sliced grilled chicken over the beans. Add avocado slices, a few pickled jalapeños, and a thick slice or crumbled cheese.
- Close the sandwich and press lightly. Serve immediately.
