Chicken Torta

A flavorful Mexican-style sandwich with seasoned pan-fried chicken, refried beans, queso fresco, avocado, and tangy lime cabbage slaw.

Prep Time 10

Cook Time 4

Total Time 4 10

Servings 4 servings

1 cup shredded cabbage
1 small lime juiced
1/2 teaspoon kosher salt
1 pound boneless skinless chicken breasts or thighs
2 tablespoons taco seasoning homemade or store-bought, combined with lime zest to season chicken
1 small lime zested and juiced (separate from the lime used in slaw)
1/2 tablespoon olive oil for pan-frying
4 medium Bolillo rolls or 1 large baguette
1 cup refried beans
2 tablespoons mayonnaise
1/2 cup queso fresco crumbled
1 medium avocado peeled, pitted, and sliced
1 large vine-ripened tomato sliced
1 small onion any variety, thinly sliced

Make the slaw: In a medium bowl, toss 1 cup shredded cabbage with the juice of 1 small lime and 1/2 teaspoon kosher salt; cover and refrigerate until assembly.
Prepare the chicken seasoning: Combine the zest of 1 small lime with 2 tablespoons taco seasoning in a small bowl.
Season the chicken: Sprinkle the lime–taco seasoning mixture over both sides of 1 pound boneless skinless chicken and rub to coat.
Pan-fry the chicken: Heat 1/2 tablespoon olive oil in a non-stick skillet over medium-high heat. Cook the chicken 4–5 minutes per side until golden and the internal temperature reaches 165°F (74°C).
Rest and slice: Transfer chicken to a plate and let rest 5–10 minutes. Slice into 1/4-inch pieces, squeeze the remaining lime juice over the slices, and gently toss.
Prepare the rolls: Halve each roll horizontally. Spread mayonnaise on the top halves and spread refried beans on the bottom halves.
Assemble the tortas: Sprinkle 1/2 cup crumbled queso fresco over the beans, top with sliced chicken, then add tomato slices, thinly sliced onion, the seasoned cabbage slaw, and sliced avocado.
Serve immediately: Close the sandwiches and serve right away.