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Chicken Tortas

Flavorful marinated chicken sandwiches with chipotle mayo, lettuce, tomato, avocado, and cilantro.
Prep Time10 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons oil for the marinade (olive oil or avocado oil)
  • 1 tablespoon oil for the skillet (olive oil or avocado oil)
  • 1 lime, juice of
  • 1 lime, zest of
  • 3 tablespoons taco seasoning
  • 1.5 pounds boneless skinless chicken breast
  • 1/2 cup mayonnaise
  • 2-4 teaspoons sauce from a can of chipotle peppers in adobo adjust to taste
  • 1.5 tablespoons lime juice (for sauce)
  • 2 teaspoons agave
  • pinch salt (for sauce)
  • 4 bolio rolls
  • 1/2 head iceberg lettuce, finely shredded
  • 1 tomato, sliced
  • 1/2 cup guacamole
  • 1/2 cup cilantro leaves

Instructions

  • In a medium mixing bowl, whisk together 3 tablespoons oil, the juice and zest of 1 lime, and 3 tablespoons taco seasoning to make the marinade.
  • Add the 1½ pounds of chicken breasts to the bowl and toss to coat completely in the marinade; set aside to marinate 30 minutes at room temperature or refrigerate up to 2 hours (or overnight) for more flavor.
  • While the chicken marinates, stir together the sauce: in a small bowl combine ½ cup mayonnaise, 2–4 teaspoons chipotle adobo sauce, 1½ tablespoons lime juice, 2 teaspoons agave, and a pinch of salt. Refrigerate until ready to use.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the marinated chicken and cook 5–7 minutes without moving to brown, then flip, cover, and cook another 5–7 minutes until the internal temperature reaches 165°F and the chicken is cooked through.
  • Remove the chicken from the skillet and let it rest 5–7 minutes, then slice thinly against the grain into strips.
  • To assemble each torta, spread some chipotle mayo on the bottom half of a bolio roll. Top with shredded iceberg, tomato slices, about 2 tablespoons guacamole, cilantro leaves, sliced chicken, and more sauce if desired; close the roll and serve immediately.

Equipment

  • Mixing Bowl
  • Small Bowl
  • Large Skillet
  • Tongs
  • Knife
  • Cutting Board

Notes

  • Adjust chipotle sauce to taste for spiciness.
  • Marinating longer (up to 2 hours) gives more flavor.
  • Let chicken rest before slicing to keep it juicy.
  • Use avocado oil or olive oil interchangeably.