Name: Chicken Taco Torta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1/4 cup sour cream or crema; 1 tablespoon adobo sauce from a can of chipotle chiles; 4 telera, bolillo, or other soft sandwich rolls; 4 tablespoons unsalted butter, room temperature; 1 cup canned refried beans, warmed; 1 cup shredded pepper Jack cheese; 1 tablespoon vegetable oil; 1/2 yellow onion, sliced; 4 cups shredded rotisserie chicken; 2 tablespoons taco seasoning; 1 ripe avocado, sliced; Tortilla chips, for topping; 1 large tomato, thinly sliced; 2 cups shredded iceberg or romaine lettuce; 1 cup sliced pickled jalapeños; 1/2 cup fresh cilantro leaves

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A Chicken Taco Torta is the perfect combination of Mexican street food flavors layered into a hearty sandwich. With tender rotisserie chicken, spicy adobo cream, melty cheese, and fresh toppings stacked inside soft rolls, this recipe is a true flavor explosion. Perfect for lunch, dinner, or game day, it’s a fun twist on tacos and tortas all in one.

Why You’ll Love This Recipe

Combines the bold flavors of tacos with the satisfying texture of a Mexican torta.
Easy to make using shredded rotisserie chicken for convenience.
Perfect for customizing with your favorite toppings.
Ideal for weeknight dinners, gatherings, or casual entertaining.
A complete meal in one sandwich—hearty, flavorful, and filling.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1/4 cup sour cream or crema
1 tablespoon adobo sauce from a can of chipotle chiles
4 telera, bolillo, or other soft sandwich rolls
4 tablespoons unsalted butter, room temperature
1 cup canned refried beans, warmed
1 cup shredded pepper Jack cheese
1 tablespoon vegetable oil
1/2 yellow onion, sliced
4 cups shredded rotisserie chicken
2 tablespoons taco seasoning
1 ripe avocado, sliced
Tortilla chips, for topping
1 large tomato, thinly sliced
2 cups shredded iceberg or romaine lettuce
1 cup sliced pickled jalapeños
1/2 cup fresh cilantro leaves

Directions

In a small bowl, stir together the sour cream and adobo sauce to make the chipotle cream. Set aside.
Cut the sandwich rolls in half horizontally. Spread the cut sides with butter.
Heat a large skillet over medium heat and toast the rolls, cut side down, until golden brown, about 2 minutes per roll. Spread the bottom halves with 1/4 cup refried beans each and sprinkle with 1/4 cup shredded cheese.
In the same skillet, heat the oil over medium-high heat. Add the sliced onion and cook, undisturbed, until slightly charred, about 2–3 minutes. Add the shredded chicken and cook, stirring occasionally, until golden and slightly crisp, 3–4 minutes. Stir in the taco seasoning and cook for 1 more minute until fragrant.
Divide the chicken mixture evenly among the bottom buns. Top with avocado slices, tortilla chips, tomato, lettuce, pickled jalapeños, and cilantro. Spread the reserved chipotle cream on the top bun halves, then close the sandwiches and serve.

Servings and timing

This recipe makes 4 hearty sandwiches.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Swap chicken for shredded beef or pork carnitas.
Use Monterey Jack, cheddar, or queso fresco instead of pepper Jack.
Add pickled red onions or sliced radishes for extra crunch.
Make it vegetarian by swapping the chicken for grilled mushrooms or jackfruit.
Add hot sauce or extra chipotle for more spice.

Storage/Reheating

Chicken taco tortas are best enjoyed fresh, as the bread can get soggy from the toppings. If you want to store them:

Store the chicken filling, chipotle cream, and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a skillet over medium heat until warmed through.
Toast fresh rolls before assembling to keep the sandwich crisp.
Avoid storing fully assembled tortas, as they won’t hold up well.

FAQs

Can I use another type of bread for this torta?

Yes, you can substitute telera or bolillo rolls with ciabatta, hoagie rolls, or even burger buns.

What can I use instead of rotisserie chicken?

You can use leftover grilled chicken, baked chicken breasts, or even shredded chicken thighs.

Is this recipe spicy?

The heat comes from the adobo sauce and pickled jalapeños. You can adjust the spice level by reducing or omitting them.

Can I make this ahead of time?

You can prep the chicken filling and chipotle cream ahead, then assemble when ready to eat.

What goes well with chicken taco torta?

These sandwiches pair well with fries, chips and salsa, or a simple salad.

Can I make it vegetarian?

Yes, substitute the chicken with grilled vegetables, mushrooms, or jackfruit.

Can I freeze the chicken filling?

Yes, the chicken mixture can be frozen for up to 2 months. Thaw and reheat before using.

What cheese works best for this recipe?

Pepper Jack adds spice, but you can also use Monterey Jack, cheddar, or a melty Mexican blend.

How can I make it healthier?

Use whole wheat rolls, light sour cream, and grilled chicken breast instead of rotisserie.

Do I need to add tortilla chips?

The chips add crunch and fun texture, but you can leave them out or replace with shredded cabbage for crunch.

Conclusion

This Chicken Taco Torta brings together the best of both worlds—taco flavors and the hearty structure of a Mexican sandwich. It’s quick to make, endlessly customizable, and guaranteed to satisfy. Whether for a weeknight dinner, a party, or game-day meal, this torta is sure to impress.

Ezabella

Chicken Taco Torta