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Smartphone photo of a Mexican Chicken Torta sandwich with melted cheese and fresh garnishes. (Chicken Torta Recipe)

Chicken Torta Recipe: The Ultimate Mexican Street Food Sandwich

This Chicken Torta Recipe features toasted telera bread, smoky grilled chicken, melted Oaxaca cheese, and creamy avocado. A perfectly balanced, high-protein Mexican sandwich that is easy to make and visually stunning for any meal.
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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 Notes

Ingredients
  

Main Ingredients
  • 2 Telera rolls Or bolillo rolls, sliced horizontally
  • 1 lb Chicken breast 454g, sliced into thin cutlets
  • 1 cup Refried beans 245g, smooth
  • 4 oz Oaxaca cheese 113g, shredded
  • 1 Avocado Sliced thick
  • 1 cup Iceberg lettuce Shredded
  • 1 Tomato Sliced into rounds
  • 1/4 cup Pickled jalapeños Sliced
  • 2 tbsp Mexican crema 30ml
  • 2 tbsp Butter For toasting

Equipment

  • 1 Cast Iron Grill Pan
  • 1 Griddle or Skillet For toasting bread

Method
 

Prepare the Components
  1. Season chicken with salt and pepper. Grill over medium-high heat for 4-5 minutes per side until charred and cooked through.
  2. Top grilled chicken with Oaxaca cheese and cover briefly until completely melted.
Assemble the Torta
  1. Butter the telera rolls and toast on a griddle until golden brown and crusty.
  2. Spread beans on the bottom, add cheesy chicken, then layer lettuce, tomato, avocado, jalapeños, and crema. Close and enjoy.

Notes

Always toast the bread until crusty to avoid sogginess.
Use a heavy pan to press the torta if you prefer a flatter, street-style sandwich.