This Chicken Torta is a hearty Mexican-style sandwich that transforms simple rotisserie chicken into a flavor-packed meal straight from the griddle. Loaded with spicy peppers, melted pepper jack cheese that gets crispy edges, and fresh crunchy vegetables, it is better than any sandwich shop takeout.
With toasted bolillo rolls slathered in mayonnaise and a hot, cheesy chicken filling, this street food classic is perfect for a quick yet satisfying lunch or dinner.
Recipe Details
- Flavor Profile: This sandwich is savory and slightly spicy, featuring the heat of jalapeños and green chiles mixed with taco seasoning, balanced by the cooling fresh lettuce and rich mayonnaise.
- Texture: You get a fantastic crunch from the toasted bolillo and the “frico” (crispy) cheese, combined with tender shredded chicken and crisp raw vegetables.
- Time: 15 minutes prep, 10 minutes cook time.
- Difficulty: Easy. It utilizes a griddle or large skillet to cook the filling and toast the bread simultaneously.
What You’ll Need
To make this recipe, you will need a large griddle or a very large cast-iron skillet to have enough surface area to cook the chicken mixture and toast the bread. You will also need two spatulas for flipping and assembling the sandwiches. The ingredients utilize convenient shortcuts like rotisserie chicken and canned chiles, paired with authentic bolillo rolls and fresh produce.
Ingredient Notes
- Bolillo Rolls – These are traditional Mexican savory breads that are crusty on the outside and soft on the inside. They hold up perfectly to the heavy filling.
- Rotisserie Chicken – Using a whole rotisserie chicken saves time and ensures the meat is juicy. You will use both the meat and the skin for texture.
- Peppers (Green Chiles & Jalapeños) – A mix of mild canned green chiles and pickled jalapeños adds layers of heat and acidity that cut through the rich cheese.
- Pepper Jack Cheese – This cheese melts beautifully and adds an extra kick of spice. Cooking it directly on the griddle creates delicious crispy bits.
- Vegetables – Diced tomatoes are cooked into the chicken, while fresh white onion, cilantro, and shredded iceberg lettuce add a cool, crisp finish.
- Mayonnaise – Slathering this on the bread before griddling creates a golden, flavorful toast that butter just can’t replicate.
- Taco or Fajita Seasoning – This ties the chicken and peppers together with savory spices like cumin and chili powder.
Add-ins and Substitutions
- Bread – If you cannot find bolillo rolls, telera rolls or a wide French baguette cut into sections make good substitutes.
- Creamy Element – Sliced avocado or a spread of refried beans on the bottom bun would be traditional and delicious additions.
- Spice Level – If you prefer a milder sandwich, you can omit the pickled jalapeños or swap the pepper jack for Monterey Jack cheese.
How to Make Chicken Torta
- Prep the Chicken: Pull all the meat and skin off of the rotisserie chicken. Shred it into bite-sized pieces.
- Cook the Filling: Preheat a griddle to medium heat. Drizzle avocado oil (or vegetable oil) over the griddle, then add the shredded chicken, chopped green chiles, and pickled jalapeños. Sprinkle the taco (or fajita) seasoning over the mix and cook on the griddle for 5 minutes, tossing to combine.
- Melt and Crisp the Cheese: Add the diced tomato and shredded pepper jack cheese to the chicken mixture on the griddle. Stir to combine. Allow the cheese to hit the flattop directly; it will get melty, golden, and crispy on some parts.
- Toast the Bread: Once the chicken is warmed through and slightly crispy, slather the mayonnaise on both sides of the bolillo rolls. Place them cut-side down on the griddle. Toast for 2 minutes, then turn over to warm the outside.
- Assemble: Use spatulas to scoop the cooked cheesy chicken mixture onto the bottom half of the toasted bread, then remove both pieces of bread from the griddle.
- Top and Serve: Top the chicken with the shredded iceberg lettuce, chopped cilantro, and diced onions. Top the sandwich with the other piece of toasted bread, then cut in half to serve.
Pro Tip: Don’t be afraid to let the cheese touch the hot griddle surface. Those golden-brown, crispy cheese bits (often called “costra”) add an incredible texture and savory flavor that makes this torta special.
Recipe Tips
- Shredding Lettuce: Shred the iceberg lettuce as finely as possible. This “shaved” texture holds the sauces better and stays crunchy without sliding out of the sandwich.
- Mise en Place: Griddle cooking happens fast. Have your tomatoes diced, onions chopped, and bread sliced before you put the chicken on the heat.
- Warm the Meat: Even though the rotisserie chicken is cooked, sautéing it with the oil and spices “wakes up” the flavors and crisps up the skin pieces for better texture.
FAQs
- What is a bolillo roll? It is a staple Mexican bread that is similar to a baguette but shorter and often softer inside. You can usually find them in the bakery section of most grocery stores.
- Can I use raw chicken? Yes, but you will need to chop raw chicken breasts or thighs and cook them fully on the griddle before adding the peppers and cheese.
- How do I store leftovers? These are best eaten fresh because the bread can get soggy. If you have leftover filling, store it in an airtight container in the fridge and toast fresh bread when ready to eat.
Serving Suggestions
- Chips and Salsa: A side of tortilla chips and salsa verde pairs perfectly.
- Mexican Street Corn: Serve with a side of elote (corn on the cob with mayo, chili, and cheese).
- Drink: An ice-cold Mexican soda or horchata balances the spicy jalapeños perfectly.
Make This Recipe in Advance
- Prep: You can shred the chicken and chop all the vegetables (onion, lettuce, cilantro, tomato) a day in advance. Store them in separate containers in the fridge.
- Assembly: Assemble and cook the tortas just before serving to ensure the bread is toasty and the cheese is gooey.
Chicken Torta
- Total Time: 25 minutes
- Yield: 4 Tortas 1x
Description
This Chicken Torta is a hearty Mexican-style sandwich that transforms simple rotisserie chicken into a flavor-packed meal straight from the griddle. Loaded with spicy peppers, melted pepper jack cheese that gets crispy edges, and fresh crunchy vegetables, it is better than any sandwich shop takeout. With toasted bolillo rolls slathered in mayonnaise and a hot, cheesy chicken filling, this street food classic is perfect for a quick yet satisfying lunch or dinner.
Ingredients
The Base
- 4 bolillo rolls (or telera rolls)
- 1/4 cup mayonnaise
- Avocado oil (for the griddle)
The Filling
- 1 rotisserie chicken, meat and skin removed and shredded
- 1 small can (4 oz) diced green chiles
- 1 small can pickled jalapeños, drained
- 1 large tomato, diced
- 1 cup shredded Pepper Jack cheese (or more to taste)
- Taco or Fajita seasoning, to taste
Fresh Toppings
- 1/2 head iceberg lettuce, finely shredded
- 1/2 white onion, diced
- 1 bunch fresh cilantro, chopped
Instructions
Prep the Chicken
Pull all the meat and skin off the rotisserie chicken. Shred it into bite-sized pieces. Don’t discard the skin chopping it up adds great texture and flavor.
Cook the Filling
Preheat a large griddle or cast-iron skillet to medium heat. Drizzle with avocado oil. Add the shredded chicken, green chiles, and pickled jalapeños. Sprinkle generously with taco (or fajita) seasoning. Cook for 5 minutes, tossing frequently to crisp up the meat.
Melt and Crisp
Add the diced tomato and shredded Pepper Jack cheese to the chicken mixture on the griddle. Stir to combine. Crucial Step: Let the cheese hit the hot surface directly. Allow it to melt and get golden brown and crispy in spots (this crispy cheese is called “frico” or “costra”).
Toast the Bread
While the filling finishes, slice the bolillo rolls open. Slather mayonnaise on the cut sides. Place them mayo-side down on the hot griddle. Toast for 2 minutes until golden brown, then flip briefly to warm the outside.
Assemble
Use a spatula to scoop the hot, cheesy chicken mixture onto the bottom halves of the toasted rolls.
Top and Serve
Top the hot filling with the cool, shredded iceberg lettuce, chopped cilantro, and diced onions. Close the sandwich with the top bun, slice in half, and serve immediately.
Notes
The “Frico” Factor: Don’t be afraid to let the cheese touch the hot griddle surface. Those golden-brown, crispy cheese bits add an incredible savory texture that makes this torta special.
Bread Options: If you cannot find bolillo rolls in the bakery section, telera rolls are the traditional alternative. A wide French baguette cut into 6-inch sections also works well.
Shredded Lettuce: Shred the iceberg lettuce as finely as possible (think “shaved”). This texture holds the sauces better and stays crunchy without sliding out of the sandwich.
Mayo Toast: Slathering the bread with mayonnaise instead of butter before griddling creates a rich, golden, and savory crust that is essential for a good torta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner / Lunch
- Method: Griddle / Skillet
- Cuisine: Mexican Street Food
Nutrition
- Serving Size: 1 Torta
- Calories: 680
- Sugar: 4g
- Sodium: 1450mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg
Keywords: chicken torta recipe, mexican sandwich, rotisserie chicken recipes, griddle recipes, pepper jack chicken sandwich, spicy chicken torta, street food recipes
