Mexican Chicken Torta
This Mexican Chicken Torta is loaded with juicy seasoned chicken, guacamole, pepper jack cheese, lettuce, tomato, and chipotle ranch on soft rolls.
Servings: 4
Calories: 703kcal
Equipment
- Outdoor BBQ Grill
Ingredients
- 4 Torta sandwich bread rolls
- 2 large chicken breasts
- 1 tablespoon taco seasoning
- 1/2 tablespoon paprika
- 4 slices pepper jack cheese
- 2 tomatoes
- shredded lettuce
- 1 cup guacamole recipe
- 3/4 cup chipotle or spicy ranch dressing I used Hidden Valley spicy ranch
Instructions
- Cut the chicken breasts in half horizontally, so you have two large but thin and flat slices of chicken. Mix together the taco seasoning and paprika and rub it all over the chicken.
- Grill over medium heat for 6 to 7 minutes on each side or until thoroughly cooked. When the chicken has just a minute left, top each piece with a slice of pepper jack cheese. (Optional: I also like to slice and grill the torts bread for just a minute),
- Cut Torta bread into two slices, layer on a piece of chicken on the bottom slice, then top that with guacamole, lettuce, tomatoes, and chipotle ranch dressing then finish with the top slice of the bread.
Notes
- Torta rolls are ideal, but bolillo rolls, telera rolls, or French rolls all work well.
- Slice the chicken thin for faster, more even cooking.
- Melt the cheese directly on the chicken for the best texture.
- Homemade guacamole gives the best flavor, but store-bought works in a pinch.
- Extra toppings like refried beans, avocado slices, cilantro, lime juice, hot sauce, or crema are all great here.
- Assemble just before serving so the bread stays soft but not soggy.
Nutrition
Calories: 703kcal | Carbohydrates: 40g | Protein: 38g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 112mg | Sodium: 1355mg | Potassium: 960mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2126IU | Vitamin C: 19mg | Calcium: 246mg | Iron: 2mg