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–+ servings
Chicken Torta Sandwich

Mouthwatering Chicken Torta Sandwich You’ll Crave Daily

Enjoy a delicious Chicken Torta Sandwich featuring tender rotisserie chicken, fresh toppings, and a melty cheese blend.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: Chicken
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sandwich
  • 4 pieces Bolillo Rolls Fresh rolls for texture
  • 2 cups Rotisserie Chicken Shredded
  • 1 cup Green Chiles May substitute with jalapeños
  • 1/2 cup Pickled Jalapeños Optional
  • 1 cup Tomato Diced fresh or canned
  • 1 cup Shredded Pepper Jack Cheese Or Monterey Jack or Cheddar
  • 1/4 cup Cilantro Fresh, can substitute with parsley
  • 1 whole White Onion Sliced
  • 1 cup Iceberg Lettuce Chopped
For the Spread
  • 1/2 cup Mayonnaise Creamy spread
For Seasoning
  • 1 tablespoon Taco or Fajita Seasoning Adjust to taste
For Cooking
  • 1 tablespoon Avocado Oil For toasting the bread

Equipment

  • Griddle
  • skillet

Method
 

Preparation
  1. Shred the tender meat from the rotisserie chicken into bite-sized pieces.
  2. Preheat a griddle or cast-iron skillet over medium heat with avocado oil.
  3. Cook the chicken with chopped green chiles and pickled jalapeños, seasoning with taco or fajita seasoning.
  4. Add diced tomatoes and sprinkle shredded cheese on top, cooking until cheese is melted.
  5. Toast the bolillo rolls with mayonnaise on a hot griddle until golden brown.
  6. Assemble the sandwich with chicken mixture, lettuce, cilantro, and onion.
  7. Cut each sandwich in half and serve immediately.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months. Reheat for best texture.

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