Chicken Tortas
The ultimate comfort food, Chicken Tortas are filled with juicy marinated chicken, fresh veggies, and a zesty sauce. This easy weeknight dinner is perfect for any occasion. Make it tonight for a flavorful meal that everyone will love.
Equipment
- Skillet
- Whisk
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 3 tablespoons Oil for the marinade (olive oil or avocado oil)
- 1 tablespoon Oil for the skillet (olive oil or avocado oil)
- 1 whole Lime Juice of 1 lime
- 1 whole Lime Zest of 1 lime
- 3 tablespoons Taco seasoning
- 1.5 pounds Boneless skinless chicken breast
- 0.5 cup Mayonnaise
- 2-4 teaspoons Chipotle sauce from a can of Chipotle peppers in adobo
- 1.5 tablespoons Lime juice
- 2 teaspoons Agave
- 1 pinch Salt
- 4 rolls Bolio rolls
- 0.5 head Iceberg lettuce finely shredded
- 1 whole Tomato sliced
- 0.5 cup Guacamole
- 0.5 cup Cilantro leaves
Instructions
- In a medium bowl, whisk together 3 tablespoons oil, juice of 1 lime, zest of 1 lime, and 3 tablespoons taco seasoning. This marinade is essential as it gives the chicken its vibrant flavor.
- Add the 1½ pounds boneless skinless chicken breast to the bowl. Toss until the chicken is well coated with the marinade. Allow it to sit for 30 minutes at room temperature, or refrigerate for up to 2 hours or overnight if you have the time.
- While the chicken marinates, prepare the sauce. In a separate small bowl, combine ½ cup mayonnaise, 2-4 teaspoons sauce from a can of chipotle peppers in adobo, 1½ tablespoons lime juice, 2 teaspoons agave, and a pinch of salt. Mix well and refrigerate until ready to use.
- Once ready to cook, heat 1 tablespoon oil in a large skillet over medium-high heat. Carefully place the marinated chicken in the skillet. Cook for about 5 to 7 minutes on one side.
- Flip the chicken over, cover the skillet, and continue cooking for another 5 to 7 minutes or until the chicken is cooked through. The chicken should be golden brown, juicy, and tender.
- Remove the chicken from the skillet and let it rest for 5 to 7 minutes. This resting period helps retain the juices, making the chicken extra flavorful.
- After resting, slice the chicken into thin strips against the grain. This helps maintain tenderness.
- To assemble the sandwich, take your bolio roll and spread a generous amount of the prepared sauce on the bottom. Layer with ½ head iceberg lettuce, 1 sliced tomato, ½ cup guacamole, and a handful of ½ cup cilantro leaves.
- Top with the sliced chicken and drizzle with additional sauce if desired. Place the top half of the bolio roll on and press down gently.
- Serve immediately, and enjoy your delicious Chicken Tortas! They make for a fantastic meal any time of the day.
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.
- Tip 2: You can freeze the cooked chicken for up to 3 months. Just thaw and reheat before serving.
- Tip 3: Try adding different vegetables like roasted peppers or avocado for added richness and flavor.
- Tip 4: These sandwiches can be easily adapted for larger gatherings. Simply multiply the ingredients accordingly.
- Tip 5: Serve with a side of tortilla chips and salsa or a fresh salad for a complete meal.