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    Home » Real Food » Sandwiches, Burgers, and Wraps » Chipotle Chicken Torta

    Chipotle Chicken Torta

    By Kristen Chidsey | 28 Comments | Published May 12, 2018 | Updated February 11, 2020 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    A Mexican Chicken Torta is a Mexican version of a chicken sandwich and it is downright delicious and easy to make at home! Made with seasoned shredded chicken, crunchy cabbage, sharp queso fresco, and creamy avocado, this easy sandwich is filled with flavor and textures. 

    A Mexican Chicken Torta is a Mexican version of a chicken sandwich and it is downright delicious and easy to make at home! Made with seasoned shredded chicken, crunchy cabbage, sharp queso fresco, and creamy avocado, this easy sandwich is filled with flavor and textures. 

    Serve this Mexican Torta with a side of Homemade Salsa and chips or a with Mexican Quinoa Salad.

    Mexican Chicken Torta Sandwich

    What is a Mexican Torta?

    A Torta is a type of sandwich from Mexico. Really, a torta is just a fancy word for a sandwich or flatbread.

    My version of a Mexican Torta is made with a soft roll and tender shredded seasoned chicken. The sandwich is finished with fresh tomato, avocado, lime, queso, and crunchy cabbage--all of which lend not only great flavor to this sandwich, but also provide a variety of textures.

    This Mexican Sandwich comes together in minutes--especially if you have leftover meat, and is a perfect way to add flavor to your everyday typical sandwich.

    Ingredients for Mexican Torta

    You can really use anything you like for this Mexican Sandwich, but I have found that a combination of crunchy, creamy, and fresh work best.

    • Shredded Mexican Chicken--Use slow cooker Chipotle Chicken, Salsa Verde Chicken, or even leftover meat from Pork Carnitas.
    • Shredded Cabbage--for color and crunch
    • Avocado--for creaminess
    • Queso Fresco--for tang and additional creaminess
    • Tomato, for brightness
    • Onion, for the sharp flavor

    Tips for Mexican Sandwich

    • It is best to serve this sandwich right away, so the bread does not become soggy.
    • If you need to make your chicken gluten-free, omit beer from the recipe and replace it with chicken stock.
    • If you don't have queso fresco, feta is a great substitute.
    • For tips on how to store your leftover chipotle peppers, check out my Freezer Post. You don't want to waste ANY of that great flavor!

    More Mexican Recipes

    • Mexican Eggs Benedict with Avocado Hollandaise
    • Mexican Quinoa Salad
    • Honey Lime Chicken Fajitas
    • Instant Pot Chicken Tacos

     

    Mexican Chicken Sandwich cut open on wooden cutting board

    Chipotle Chicken Torta

    A Mexican spin on a shredded chicken sandwich. 
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 10 minutes
    Servings: 4
    Calories: 350kcal
    Author: Kristen Chidsey

    Ingredients

    For Shredded Chipotle Chicken

    • 1 pound chicken boneless skinless breasts
    • ¼ cup chipolte peppers from a can
    • ½ cup beer I used a mild lager, but chicken stock or orange juice works too

    For Sandwich

    • 4 soft Bolio rolls or any soft sandwich rolls
    • 1 cup shredded cabbage
    • 1 beefsteak tomato sliced
    • 1 sweet onion sliced
    • 1 lime
    • ½ cup queso fresco cheese
    • 1 avocado
    • salt and pepper
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    For Chipotle Chicken

    • Place the chipolte peppers and sauce, the chicken, and the beer in crock pot. Sprinkle generously with salt and pepper. Cook on high for 4 hours or low for 8 hours. Shred the chicken with 2 forks.
    • For the sandwiches:
    • Mash the avocado with the juice of the lime and 1 teaspoon salt. Spread on the the top layer of each roll.
    • Layer the bottom of the roll with the chicken, tomato, onion, cabbage, and cheese. Place the top layer of the roll on the bottom and serve (with plenty of napkins.)

    Nutrition

    Calories: 350kcal | Carbohydrates: 51g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 400mg | Potassium: 1140mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1125IU | Vitamin C: 42.8mg | Calcium: 181mg | Iron: 12.1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

     

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Catherine

      August 11, 2015 at 12:13 pm

      Dear Kristen, My mouth started watering at the first line...this sandwich sounds and looks terrific! xo, Catherine

      Reply
      • Kristen Chidsey

        August 12, 2015 at 10:45 am

        My mouth waters at just that thought as well 🙂

        Reply
    2. GiGi Eats

      August 11, 2015 at 9:09 am

      5 stars
      Mmmmm I can only imagine all the flavors coming together when sinking your teeth into this baby!

      Reply
      • Kristen Chidsey

        August 12, 2015 at 10:45 am

        It is perfection 🙂

        Reply
    3. Adam Baratz

      July 30, 2015 at 10:26 am

      Did someone say torta? Count me in!

      Reply
      • Kristen Chidsey

        July 30, 2015 at 11:31 am

        They are fabulous!

        Reply
    4. Megan Keno

      June 18, 2015 at 6:36 pm

      This sandwich looks absolutely delicious!

      Reply
      • Kristen Chidsey

        June 18, 2015 at 8:00 pm

        Thanks Megan.

        Reply
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