If you've never made a Chicken Torta before, today's your day! A torta is a Mexican sandwich that's served on a soft roll and filled with meat (in this case chicken) and various toppings such as crema, shredded lettuce, salsa, and in my case... cheese. It's sandwich perfection in my book!
Table of Contents
Why I Love This Recipe
My best friend Matt will order a Torta ANYTIME it's on the menu. That soft roll filled with meat and all the delicious toppings just gets him every time... and now I know why! Having ordered a handful in the past months and then starting to make them at home, I can officially report that they are actual perfection. I make the filling for this recipe on a griddle, inside or outside works, and the result is the most insanely perfect chicken with caramelized cheese, tomatoes, chiles etc. You guys will be obsessed, promise!
Ingredients & Substitutions
- Bolillo Rolls - this a traditional Mexican and Latin America style bread. It's similar to that of a baguette but shorter so it makes for a perfect sandwich choice!
- Rotisserie Chicken - you're welcome to make chicken at home too - but if you're anything like me, a quick and easy way to make a sandwich (aka taking a shortcut from the store when needed) is always welcome!
- Green Chiles
- Pickled Jalapenos
- Tomato
- Shredded Pepper Jack Cheese - make sure to find a cheese that's not coated in cellulose - look for Tillamook if you're buying it pre-shredded. Or buy the block and shred it yourself. That will ensure a beautiful melt!
- Cilantro
- White Onion
- Iceberg Lettuce
- Mayonnaise
- Taco Seasoning
- Avocado Oil
*For a full list of ingredients and instructions please see recipe card below
How to Make Chicken Torta
Step 1: Pull all the meat and skin off of the rotisserie chicken. Shred into bite-sized pieces.
Step 2: Preheat a griddle to medium heat. Drizzle vegetable oil over the griddle then add the shredded chicken and chopped chiles and jalapenos.
Step 3: Sprinkle the taco seasoning over the mix and cook on the griddle for 5 minutes.
Step 4: Add the diced tomato and shredded cheese to combine. The cheese will hit the flattop and get melty and golden and crispy on some parts.
Step 5: Once the chicken is warmed through and slightly crispy, slather the mayo on both sides of the bolillo and place on the griddle. Toast for 2 minutes then turn over.
Step 6: Use spatulas to set the cooked chicken onto the bottom half of the bread, then remove both pieces of bread from the griddle. Top the chicken with the lettuce, cilantro, and onions. Top the sandwich with the other piece of toasted bread then cut in half to serve.
Tips & Tricks
You can mix and match this until your blue in the face! Want to use something besides chicken - great! Beef is another one of my favorite! Want to use another cheese - be my guest!
The key for this recipe is the griddle. That really gets a nice sear on the chicken, allows the cheese to melt and caramelize. And just incorporates everything together in such a lovely way.
FAQs
What is on a traditional torta?
The traditional torta depends on where you live - every area has it's own spin on the type of meat, fillings etc. But at it's core, it's meat with various toppings such as crema, shredded lettuce and a sauce.
What does torta mean?
Torta is a Mexican sandwich that's served on a soft roll and filled with meat!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Loaded Chicken Torta
Equipment
Ingredients
- 4 bolillo rolls
- 1 rotisserie chicken
- 1 small can green chiles
- 1 small can pickled jalapeños
- 1 large tomato diced
- 1 cup shredded pepper jack cheese more if desired
- 1 bunch cilantro chopped
- ½ white onion diced
- ½ head iceberg lettuce finely shredded
- ¼ cup mayonnaise
- Taco or Fajita seasoning to taste
- Avocado oil for the griddle
Instructions
- Pull all the meat and skin off of the rotisserie chicken. Shred into bite-sized pieces.
- Preheat a griddle to medium heat. Drizzle vegetable oil over the griddle then add the shredded chicken and chopped chiles and jalapenos. Sprinkle the taco seasoning over the mix and cook on the griddle for 5 minutes. Add the diced tomato and shredded cheese to combine. The cheese will hit the flattop and get melty and golden and crispy on some parts.
- Once the chicken is warmed through and slightly crispy, slather the mayo on both sides of the bolillo and place on the griddle. Toast for 2 minutes then turn over.
- Use spatulas to set the cooked chicken onto the bottom half of the bread, then remove both pieces of bread from the griddle.
- Top the chicken with the lettuce, cilantro and onions. Top the sandwich with the other piece of toasted bread then cut in half to serve.
These are GREAT! Even our 2 & 5 YOs ate them up. I left the jalapeños out of the chicken mixture and just added them on top for the adults to keep it mild for kids. Loved this - will definitely make again.
This looks like it needs to go into regular rotation!!
Can you use anything other than a griddle?
sure - a cast iron pan would be perf