Chicken Taco Torta

Ingredients (4 servings)

For the chicken

• 500 g boneless chicken breast or thighs, sliced
• 1 tbsp oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp garlic powder
• Salt and black pepper to taste
• Juice of 1 lime

For the tortas

• 4 bolillo rolls, telera rolls, or sandwich buns
• 1 cup shredded lettuce
• 1 tomato, sliced
• 1 avocado, sliced
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• ¼ cup sour cream or chipotle mayo
• Pickled jalapeños (optional)

Instructions

1. In a bowl, season the chicken with chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice.
2. Heat oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes until fully cooked and slightly charred.
3. Slice the rolls in half and lightly toast them.
4. Spread sour cream or chipotle mayo on the bread.
5. Layer with:
   • cooked chicken
   • shredded cheese
   • lettuce
   • tomato
   • avocado
   • jalapeños if using
6. Press gently and serve warm.

Tips

• Melt the cheese under a broiler for extra richness.
• Add refried beans for a more filling torta.
• For smoky flavor, use grilled chicken instead of skillet-cooked.
• A squeeze of fresh lime before serving brightens the flavors.
• Serve with fries, tortilla chips, or street corn.