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Overhead view of two chicken torta sandwiches on white parchment paper, with visible layers of chicken, tomato, lettuce, cilantro, and sauce in golden bolillo rolls.
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Chicken Tortas

I'm obsessed with spicy chicken sandwiches, so making these chicken tortas was an easy yes. This classic Mexican street food hits all the right notes—juicy marinated chicken, a fiery homemade chipotle mayo, and a stack of bold toppings all nestled in a soft, toasted bolillo roll.
Prep Time10 minutes
Cook Time30 minutes
Marinating Time30 minutes
Total Time1 hour 10 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 4 sandwiches
Author: Laurel Perry

Ingredients

For the Chicken

  • 3 tablespoons oil for the marinade. Olive oil or avocado oil
  • 1 tablespoon oil for the skillet. Olive oil or avocado oil
  • juice of 1 lime
  • zest of 1 lime
  • 3 tablespoons taco seasoning
  • 1½ pounds boneless skinless chicken breast

For the Chipotle Sauce

  • ½ cup mayonnaise
  • 2-4 teaspoons sauce from a can of Chipotle peppers in adobo*
  • 1 ½ tablespoons lime juice
  • 2 teaspoons agave
  • pinch salt

For the Sandwich

  • 4 bolio rolls
  • ½ head iceberg finely shredded
  • 1 tomato sliced
  • ½ cup guacamole
  • ½ cup cilantro leaves

Instructions

  • In a medium bowl, whisk together 3 tablespoons oil, lime juice, lime zest, and taco seasoning.
    3 tablespoons oil, juice of 1 lime, zest of 1 lime, 3 tablespoons taco seasoning
    Overhead shot of a spice marinade in a glass bowl on a light surface, with bright orange-red color and seasoning residue on the sides.
  • Add the chicken to the bowl. Toss to coat and set aside for 30 minutes at room temperature or 2 hours and up to overnight in the fridge. If you’ve got the time, I highly recommend giving it a full 2 hours (that’s my go-to!). The marinade comes together in just a few minutes, so I like to mix it up in the afternoon, toss the chicken in, and let it chill in the fridge until I’m ready to cook.
    1½ pounds boneless skinless chicken breast
    Raw chicken breasts marinating in a bowl of red spice marinade, fully coated and ready for cooking.
  • While the chicken marinates, stir together the sauce ingredients in a small bowl. Refrigerate until ready to use.
    ½ cup mayonnaise, 2-4 teaspoons sauce from a can of Chipotle peppers in adobo*, 1 ½ tablespoons lime juice, 2 teaspoons agave, pinch salt
    Creamy chipotle mayo sauce in a glass bowl with a wooden spatula, ready for spreading on sandwiches.
  • Heat the remaining tablespoon oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes. Flip the chicken, cover the skillet and cook for another 5-7 minutes until the chicken is cooked through.
    1 tablespoon oil
    Two seasoned chicken breasts cooking in a black skillet, lightly charred and golden brown.
  • Remove from the skillet and let rest for 5-7 minutes before slicing the chicken into thin strips against the grain.
    Sliced cooked chicken breasts on a wooden cutting board, showing juicy texture and slightly charred edges.
  • To assemble the sandwich, spread some sauce on the bottom of the roll. Top with lettuce, tomato, avocado, cilantro, sliced chicken, and more sauce. Repeat with remaining sandwiches. Serve immediately and enjoy.
    4 bolio rolls, ½ head iceberg, 1 tomato, ½ cup guacamole, ½ cup cilantro leaves
    Open-faced chicken torta with sliced grilled chicken, tomato, lettuce, cilantro, and chipotle mayo on a soft bolillo roll.

Video

Notes

*Add more or less chipotle sauce depending on how spicy you like it—start with a little, taste as you go, and adjust to your heat preference.

Nutrition

Serving: 1sandwich | Calories: 710kcal | Carbohydrates: 33g | Protein: 41g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 784mg | Potassium: 964mg | Fiber: 5g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg