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A close-up of a Chicken Torta Sandwich showing deep brown sear marks on chicken and melting white Oaxaca cheese.
FL Recipes

Chicken Torta Sandwich: The Ultimate Mexican Street Food Experience

This Chicken Torta Sandwich features juicy grilled chicken strips, melted Oaxaca cheese, creamy avocado, and refried beans on a toasted telera roll. A perfectly balanced, high-protein Mexican street food classic made easily at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 645
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 rolls Telera rolls Sliced horizontally
  • 2 tbsp Unsalted Butter For toasting bread
  • 1 lb Chicken Breast Sliced into strips
  • 1 tbsp Neutral Oil High smoke point
  • 4 oz Oaxaca Cheese Shredded or pulled
  • 1 cup Refried Beans Matte finish
  • 1 large Avocado Sliced into thick wedges
  • 1/4 cup Pickled Jalapeños Sliced

Equipment

  • 1 Cast-Iron Grill Pan Essential for creating dark brown sear marks.
  • 1 Offset Spatula For spreading refried beans evenly.

Method
 

Preparation
  1. Season chicken strips with salt, pepper, cumin, and paprika. Ensure they are dry for a better sear.
  2. Butter the telera rolls and toast in a skillet until golden-brown and the crust is flaking.
Cooking and Assembly
  1. Heat oil in a grill pan over medium-high heat. Sear chicken for 4-5 minutes per side until dark sear marks appear.
  2. Spread refried beans on the bottom roll, top with hot chicken, Oaxaca cheese, avocado wedges, and jalapeños.

Nutrition

Calories: 645kcalProtein: 42gFat: 32gFiber: 12g

Notes

Use a heavy weight on the chicken to ensure deep sear marks.
Serve immediately on parchment paper for the authentic aesthetic.
Keyword Chicken Torta Sandwich,Grilled Chicken Sandwich,Mexican Torta

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