Chicken Tortas

Tender chicken, along with creamy avocado, juicy tomato, savory queso fresco, red onion, a bit of cilantro, and some sour cream lime dressing, pressed between crispy torta rolls for some delightfully scrumptious chicken tortas.

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I'm not usually one to make a meal that doesn't provide ample leftovers for lunches and future meals (unless it's seafood - I usually plan on those meals lasting just one meal). However, we'd gotten some torta rolls, so I figured I'd switch it up and make something more fun! Tortas are like Mexican paninis. But don't worry if you don't have a panini press. I don't either! Instead, I used a cast iron skillet to press the tortas. For the filling, I used chicken thighs since I prefer them. You could also use chicken breasts. Maybe use a bit more avocado in that case. :) Then I topped the chicken with creamy avoado, juicy tomato, savory queso fresco, red onion, and a bit of cilantro. Slather some Sour Cream Lime Dressing on top, then put the torta top on, press with a heavy pot (cast iron or a pan weighted with water also work well), and you're just about ready to gobble!

What are some of your favorite torta fillings?

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Chicken Tortas

by Morsels of Life | CJ Huang

Tender chicken, along with creamy avocado, juicy tomato, savory queso fresco, red onion, a bit of cilantro, and some sour cream lime dressing, pressed between crispy torta rolls for some delightfully scrumptious chicken tortas.

 

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Servings: 4
Cuisine: Mexican
Category: snacks, meals, mains, chicken

 

Materials:

Mass	Weight	Volume	Number	Material	Notes
531 grams	18.75 ounces		4	boneless chicken thighs
168 grams	5.875 ounces		1	avocado
266 grams	9.375 ounces		2	tomatoes, sliced
25 grams	7/8 ounce		1/2	red onion, sliced	not pictured
100 grams	3.5 ounces		4	torta rolls, sliced
				cilantro
				Sour Cream Lime Dressing

Methods:

1. Gather all materials.
2. Cook chicken in a pan for approximately 5 minutes on each side, until slightly browned and cooked through.
3. Place chicken, avocado, red onion, tomatoes, queso fresco, and cilantro on the bottom half of a torta roll.
4. Top with some Sour Cream Lime Dressing and torta top, then transfer to a pan with a bit of oil. Press the tortas with a heavy pot until toasted. I used the same cast iron skillet I used to cook the chicken. You could also use a pot weighted with water if you don't have a heavy pot.

Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife

Calories (Cal): 550 ・ Sodium (mg): 410 ・ Fat (g): 34 ・ Protein (g): 31 ・ Carbs (g): 30 ・ Fiber (g): 5
Nutritional values are estimates only. See our full nutrition disclosure here.

Methods with Images:

	1. Gather all materials.
	2. Cook chicken in a pan for approximately 5 minutes on each side, until slightly browned and cooked through.
	3. Place chicken, avocado, red onion, tomatoes, queso fresco, and cilantro on the bottom half of a torta roll.
	4. Top with some Sour Cream Lime Dressing and torta top, then transfer to a pan with a bit of oil. Press the tortas with a heavy pot until toasted. I used the same cast iron skillet I used to cook the chicken. You could also use a pot weighted with water if you don't have a heavy pot.

Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife

Keywords: Chicken Tortas, chicken sandwich, Mexican torta

Shared with: Full Plate Thursday, Traffic Jam, Friday with Friends, BFF Open House, Saturday Sparks, Fiesta Friday, What's for Dinner? , Hearth and Soul, Happiness is Homemade, Inspire Me Monday, Homestead Blog Hop, Wonderful Wednesday, Party in Your PJs, Team Creative Crafts