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Close-up of a delicious Carne Asada Torta filled with grilled steak, avocado, tomato, and cilantro on a crusty roll.

Spicy Chipotle Chicken Mexican Torta Sandwich

Dive into a flavorful Mexican Torta Sandwich featuring succulent, spicy chipotle chicken, creamy avocado, refried beans, and a zesty chipotle mayo, all nestled within a toasted Telera roll.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 2 tortas
Course: Main Course
Cuisine: Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Spicy Chicken
  • 1 lb boneless, skinless chicken breast or thighs, thinly sliced against the grain
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/4 cup chicken broth or water, optional, to keep chicken moist
For the Chipotle Mayo
  • 1/2 cup mayonnaise
  • 1-2 tbsp adobo sauce from canned chipotles in adobo, adjust to spice preference
  • 1/2 tsp lime juice freshly squeezed
  • pinch salt
For Assembly
  • 2 Telera rolls or bolillos split horizontally
  • 1/2 cup refried beans warmed
  • 1 ripe avocado pitted and sliced
  • 1/4 cup pickled jalapeño slices drained
  • 2-4 leaves butter lettuce or romaine
  • 2 slices ripe tomato
  • 2 tbsp crumbled queso fresco or cotija, optional
  • 1 tbsp butter or oil for toasting bread

Equipment

  • Large Skillet
  • Mixing Bowls
  • Sharp knife
  • Whisk
  • Griddle or Frying Pan

Method
 

Prepare the Spicy Chicken
  1. In a medium bowl, combine the thinly sliced chicken with olive oil, chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss until the chicken is evenly coated.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until browned and cooked through. If the skillet gets too dry, add a splash of chicken broth or water to keep the chicken moist. Remove from heat and set aside.
Make the Chipotle Mayo
  1. In a small bowl, whisk together the mayonnaise, adobo sauce from canned chipotles, fresh lime juice, and a pinch of salt until smooth and well combined. Taste and adjust the amount of adobo sauce to your preferred level of spice.
Assemble the Tortas
  1. Spread a thin layer of butter or oil on the cut sides of the Telera rolls. Heat a griddle or clean frying pan over medium heat. Place the rolls cut-side down and toast for 2-3 minutes, or until golden brown and slightly crisp. Remove from heat.
  2. On the bottom half of each toasted roll, spread a generous layer of warmed refried beans. On the top half of each roll, spread a liberal amount of the chipotle mayo.
  3. Layer the cooked spicy chicken evenly over the refried beans on the bottom half of the rolls. Arrange the sliced avocado, pickled jalapeños, lettuce leaves, and tomato slices on top of the chicken. If using, sprinkle with crumbled queso fresco.
  4. Gently place the top half of each roll over the assembled ingredients, pressing down lightly to secure. Serve immediately and enjoy your homemade Mexican Torta Sandwich!

Notes

For an extra kick, you can finely chop a small amount of chipotle pepper from the can and mix it into the chicken seasoning. If Telera rolls aren't available, ciabatta rolls or crusty French bread can make a good substitute. For a vegetarian option, replace the chicken with sautéed mushrooms or grilled halloumi cheese.