Chicken Torta
These Guacamole Chicken Torta Sandwiches are my kind of Mexican food! Seasoned grilled chicken on Torta bread loaded with guacamole, lettuce, tomatoes, and chipotle ranch dressing.
Prep Time15 minutes mins
Cook Time6 minutes mins
Total Time21 minutes mins
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Chicken, Sandwich, Torta
Servings: 4
Calories: 703kcal
Author: Emily Walker
- 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 HERE
- 3/4 cup chipotle or spicy ranch dressing I used Hidden Valley spicy ranch
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.
- I found a big package of Torta rolls at Costco, and they're delicious! Soft, chewy, perfect for a hearty sandwich. You can use French bread, bolillo rolls, telera rolls, flatbread, thick toast, anything you like.
- Add extra toppings: Hot sauce, Fresh Cilantro, Lime Juice, Avocado Slices, Mexican crema.
- Use two chicken breasts cut in half to make four pieces of chicken.
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