The cheese hits the griddle and starts to sizzle, getting all golden and crispy at the edges while the chicken warms through and smells like the best kind of lunch. I first made this Torta Sandwich on a whim last spring when I had leftover rotisserie chicken and a craving for something more exciting than another boring wrap. Turns out, a hot griddle and some good bread can turn simple ingredients into something you’ll crave all week.
These come together in about 20 minutes, and if you love bold flavors that don't require a ton of work, you might also want to check out Easy Pineapple Pork Chops Recipe | Ready in 20 Minutes, Best Gochujang Pasta Recipe | Creamy & Spicy in 20 Minutes, or Healthy Chicken Pillows Recipe | Ready in 30 Minutes.
Why You'll Love This Chicken Torta Recipe
This Mexican chicken torta sandwich is quick, satisfying, and packed with bold flavor. You get juicy chicken, melty cheese with crispy bits, and fresh crunch from lettuce and cilantro. The griddle gives the bolillo rolls a golden, buttery toast that holds everything together. It's a cheesy chicken torta sandwich that tastes like it came from a food truck but takes less than half an hour to make at home.
Jump to:
- Why You'll Love This Chicken Torta Recipe
- Chicken Torta Sandwich Ingredients
- How To Make Chicken Torta Sandwich
- Substitutions and Variations
- Kid-Approved Changes
- Equipment For Chicken Torta Sandwich
- How to Store and Reheat
- Serving Suggestions
- Top Tip
- What Is a Chicken Torta Sandwich?
- FAQ
- Related
- Pairing
- Torta Sandwiches
Chicken Torta Sandwich Ingredients
Here's what you'll need to make this authentic Mexican torta sandwich.
See recipe card below this post for ingredient quantities
Bolillo rolls: Soft, slightly crusty Mexican bread that holds up beautifully on the griddle. If you can't find bolillo, try telera rolls or a sturdy hoagie roll.
Rotisserie chicken: Saves time and adds juicy, seasoned flavor. Shred it into bite-sized pieces for easy layering.
Green chiles: Adds a mild, smoky warmth that balances the richness of the cheese.
Pickled jalapeños: Brings tangy heat and a little brine that cuts through the richness.
Tomato: Fresh, diced tomato adds moisture and a sweet, juicy bite.
Pepper jack cheese: Melts beautifully and gets crispy and golden on the griddle. Use more if you want extra cheesy goodness.
Cilantro: Fresh, bright, and herby. It adds a pop of color and flavor.
White onion: Diced raw onion gives a sharp, crunchy contrast.
Iceberg lettuce: Finely shredded for a crisp, cool layer that balances the warm, melty filling.
Mayonnaise: Spreads on the bread before griddling for a rich, golden crust.
Taco or fajita seasoning: Adds a warm, savory spice to the chicken mixture.
Avocado oil: For the griddle. It has a high smoke point and keeps everything from sticking.
How To Make Chicken Torta Sandwich
Follow these simple steps to make a toasted chicken torta that's crispy, cheesy, and loaded with flavor.
Shred the chicken: Pull all the meat and skin off the rotisserie chicken and shred it into bite-sized pieces. Set aside.
Heat the griddle: Preheat a flat top griddle to medium heat. Drizzle avocado oil over the surface and spread it around with a spatula.
Cook the chicken mixture: Add the shredded chicken, chopped green chiles, and pickled jalapeños to the griddle. Sprinkle taco seasoning over the top and cook for about 5 minutes, stirring occasionally, until the chicken is heated through and starting to crisp up.
Add tomato and cheese: Toss in the diced tomato and shredded pepper jack cheese. Let the cheese melt and get golden and crispy in some spots, about 2 minutes.
Toast the rolls: Slather mayonnaise on both cut sides of the bolillo rolls. Place them cut-side down on the griddle and toast for 2 minutes until golden. Flip and toast the other side briefly.
Assemble the torta: Use metal spatulas to scoop the chicken mixture onto the bottom half of each roll. Remove both pieces of bread from the griddle.
Add fresh toppings: Top the chicken with shredded lettuce, chopped cilantro, and diced onion. Place the top half of the toasted bread on, press gently, cut in half, and serve warm.
Substitutions and Variations
Different protein: Swap rotisserie chicken for grilled chicken, shredded pork, or even steak for a steak torta.
Cheese options: Use Monterey Jack, Oaxaca cheese, or cheddar if you don't have pepper jack.
Bread swap: Try telera rolls, Portuguese rolls, or a sturdy hoagie bun if bolillo isn't available.
Add avocado: Sliced avocado or a smear of guacamole adds creamy richness.
Make it spicier: Add sliced fresh jalapeños or a drizzle of hot sauce.
Skip the griddle: You can make this in a large skillet or even a panini press if you don't have a flat top griddle.
Kid-Approved Changes
Mild version: Skip the pickled jalapeños and use mild canned green chiles only.
Less onion: Use just a tiny sprinkle of onion or leave it out entirely.
Extra cheese: Kids love extra melty cheese. Add another handful and let it get crispy.
Cut into small pieces: Slice the torta into smaller, easier-to-hold portions for little hands.
Equipment For Chicken Torta Sandwich
Flat top griddle: Gives you plenty of space to cook the chicken mixture and toast the rolls at the same time. A large skillet works too.
Metal grill spatula: Makes it easy to flip, scoop, and press everything on the griddle.
How to Store and Reheat
Storage: Store leftover chicken mixture separately from the bread in an airtight container in the fridge for up to 3 days.
Reheating: Warm the chicken mixture in a skillet over medium heat until heated through. Toast fresh bolillo rolls and assemble right before serving for the best texture.
Meal prep: You can shred the chicken and prep the toppings ahead of time. Store everything separately and assemble when ready to eat.
Serving Suggestions
With chips and salsa: Serve your grilled chicken torta sandwich alongside tortilla chips and fresh salsa for a complete meal.
Mexican street corn: Elote or esquites make a perfect side dish.
Fresh fruit: Sliced watermelon or mango adds a sweet, refreshing contrast.
Cold drink: Pair with a cold Mexican Coke, horchata, or agua fresca. well to freezing for X days/weeks/months.
Top Tip
Toast the bread well: A golden, crispy crust on the bolillo keeps the sandwich from getting soggy.
Let the cheese crisp: Don't rush it. Let the cheese sit on the griddle long enough to get those crispy, golden edges.
Use room-temperature chicken: If your rotisserie chicken is cold from the fridge, warm it thoroughly on the griddle so the torta stays hot.
Don't overload: Too many toppings make the torta hard to bite into. Keep it balanced.
Press gently: After assembling, press the top down gently to help everything stick together.
What Is a Chicken Torta Sandwich?
A traditional chicken torta is a Mexican sandwich that layers seasoned meat, fresh vegetables, and melty cheese inside a soft bolillo roll. Unlike regular sandwiches, tortas are often griddled or pressed, giving them crispy, golden edges and a warm, toasted interior. This homemade chicken torta brings all those street-style flavors right to your kitchen with rotisserie chicken, pickled jalapeños, and pepper jack cheese.
FAQ
What are the ingredients in a Chicken Torta Sandwich?
A Chicken Torta Sandwich typically includes a bolillo or telera roll, seasoned meat like chicken or pork, cheese, fresh vegetables like lettuce and tomato, pickled jalapeños, cilantro, onion, and mayonnaise or refried beans. This version uses rotisserie chicken, pepper jack cheese, and fresh toppings.
What's the secret to a great Chicken Torta Sandwich?
The secret is toasting the bread until it's golden and crispy, using flavorful, well-seasoned meat, and letting the cheese get a little crispy on the griddle. Fresh toppings and a good balance of textures make all the difference.
What makes a Chicken Torta Sandwich?
A torta is a Mexican sandwich made with a soft roll like bolillo or telera, filled with seasoned meat, cheese, and fresh toppings. It's often griddled or pressed, which gives it a crispy exterior and warm, melty interior.
What kind of bread do they use for tortas?
Chicken Torta Sandwich are traditionally made with bolillo rolls, which are soft inside with a slightly crusty exterior. Telera rolls are also common. Both hold up well to griddling and are sturdy enough to hold all the fillings without falling apart.
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Pairing
These are my favorite dishes to serve with Chicken Torta Sandwich
Torta Sandwiches
Ingredients
- 6 bolillo rolls soft sandwich rolls, lightly split
- 1 whole rotisserie chicken meat and skin removed, shredded
- 1 small can diced green chiles drained, mild heat
- 1 small can pickled jalapeños chopped, tangy bite
- 1 large tomato fresh, diced small
- 1¼ cups shredded pepper jack cheese for melting and browning
- 1 bunch fresh cilantro finely chopped, stems removed
- ¾ cup diced white onion crisp and raw for topping
- ¾ head iceberg lettuce very finely shredded
- ⅓ cup mayonnaise for spreading and toasting
- Taco or fajita seasoning adjusted generously to taste
- Avocado oil just enough to lightly coat the griddle
Instructions
- Remove all meat and skin from the rotisserie chicken and pull it apart into small, even pieces.
- Heat a flat-top griddle over medium heat and lightly coat it with avocado oil. Add the shredded chicken, green chiles, and jalapeños, then season evenly with the spice blend and cook until heated and lightly crisped.
- Stir in the diced tomato and scatter the shredded cheese over the mixture, letting it melt and caramelize slightly against the hot surface.
- Spread mayonnaise on the cut sides of each roll and place them cut-side down on the griddle, toasting until golden before flipping briefly.
- Transfer the hot chicken mixture onto the bottom halves of the toasted rolls and remove the bread from the griddle.
- Layer the lettuce, onion, and cilantro over the chicken, cap with the top halves of the rolls, and slice each sandwich before serving.
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