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Chicken Torta

A bright, satisfying Mexican-style sandwich layered with seasoned pan-fried chicken, tangy cabbage slaw, refried beans, queso fresco, avocado, tomato, and mayo on bolillo rolls.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 4 servings

Ingredients

  • 1 cup shredded cabbage
  • 2 small limes one for slaw juice; one zested and juiced for chicken and finishing
  • 1/2 teaspoon kosher salt
  • 1 pound boneless skinless chicken breasts or thighs
  • 2 tablespoons taco seasoning homemade or store-bought, mixed with lime zest
  • 1/2 tablespoon olive oil for pan-frying
  • 4 medium Bolillo rolls or 1 large baguette, halved
  • 1 cup refried beans
  • 2 tablespoons mayonnaise
  • 1/2 cup queso fresco crumbled
  • 1 medium avocado peeled, pitted, and sliced
  • 1 large vine-ripened tomato sliced
  • 1 small onion any variety, thinly sliced

Instructions

  • Make the slaw: In a medium bowl toss the shredded cabbage with the juice of 1 lime and 1/2 teaspoon kosher salt; cover and refrigerate until assembly.
  • Prepare the chicken seasoning: In a small bowl combine the lime zest (from 1 lime) with 2 tablespoons taco seasoning.
  • Season the chicken: Sprinkle the seasoning mixture evenly over both sides of the chicken and gently rub to coat.
  • Pan-fry the chicken: Heat 1/2 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the chicken and cook until golden, about 4–5 minutes per side, or until internal temperature reaches 165°F (74°C).
  • Rest and slice: Transfer chicken to a cutting board and let rest 5–10 minutes. Slice into 1/4-inch slices and squeeze a little lime juice over the sliced chicken; toss gently.
  • Prepare rolls and spreads: Slice the rolls in half. Spread mayonnaise on the top halves and spread refried beans on the bottom halves.
  • Assemble the tortas: On each bottom roll layer refried beans, crumbled queso fresco, sliced chicken, tomato, onion, seasoned cabbage, and avocado slices; top with the mayo-spread roll and serve immediately.

Equipment

  • Mixing Bowl
  • Small Bowl
  • Non-stick Skillet
  • Tongs or spatula
  • Knife
  • Cutting Board
  • Measuring Spoons

Notes

  • Use bolillo rolls for authentic texture.
  • Cook chicken to 165°F (74°C) for safety.
  • Make slaw ahead and refrigerate for up to a few hours.