Chicken Torta Sandwich
A delicious blend of shredded chicken, creamy avocado, and fresh veggies in a toasted bolillo roll, perfect for gatherings.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Rotisserie chicken can be used to save time.
- 1 cup refried beans Warm them in a saucepan.
- 4 pieces bolillo rolls Any crusty bread can work as a substitute.
- 1 unit avocado, sliced
- 1/2 cup pickled jalapeños
- 1/2 cup lettuce, shredded
- 1/2 cup tomato, sliced
- 1 cup queso fresco or crumbled feta
- Mayonnaise or dressing of choice Greek yogurt can be used for a lighter option.
- Salt and pepper to taste
Instructions
Preparation
- Start by shredding your cooked chicken if you haven't done so already.
- Slice your avocado, tomato, and shred the lettuce.
Cooking
- In a small saucepan over medium heat, warm the refried beans until hot, stirring occasionally.
- Cut the bolillo rolls in half and toast them until golden brown.
Assembly
- On each toasted roll, spread a layer of the warmed refried beans.
- Top with shredded chicken, followed by slices of avocado and tomato.
- Sprinkle pickled jalapeños over the top, followed by shredded lettuce and queso fresco.
- Add a dollop of mayonnaise or your favorite dressing and season with salt and pepper.
- Close the sandwich with the top half of the roll, slice in half if desired, and serve immediately.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Shredded chicken and refried beans can be frozen separately for up to a month.