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Chicken Taco Torta
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Chicken Taco Torta
A Mexican-inspired sandwich filled with succulent chicken, crispy tortilla strips, and flavorful toppings. This recipe combines the juiciness of grilled chicken, the crunch of crispy tortilla strips, and the creaminess of avocado and sour cream. The combination of textures and flavors creates a delightful and satisfying meal that is perfect for any occasion. The dish is filled with a medley of vibrant colors from the red tomatoes, the green lettuce, and the yellow cheese, making it visually appealing and appetizing.
Time Cook
30
Level
Intermediate
Calories
520
Allergens
Gluten, Dairy
Ingredients
4 pounds
Boneless, skinless chicken breasts
120 Calories
4 large flour tortillas
Tortillas
100 Calories
1/4 cup
Vegetable oil
100 Calories
1 medium onion
Onion
45 Calories
2 cloves
Garlic
10 Calories
1 teaspoon
Cumin
6 Calories
1 teaspoon
Chili powder
6 Calories
1/2 teaspoon
Paprika
3 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Pepper
1 Calories
2 tablespoons
Lime juice
10 Calories
1/4 cup
Cilantro
20 Calories
1 cup
Sour cream
100 Calories
1/2 cup
Queso fresco
50 Calories
2 medium radishes
Radishes
10 Calories
2 medium tomatoes
Tomatoes
20 Calories
2 cups
Lettuce
10 Calories
Step-by-Step Instructions
1
Preheat a grill or grill pan to medium-high heat. Season the chicken breasts with salt, pepper, cumin, chili powder, and paprika. Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing it thinly.
2
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until it is translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3
Add the sliced chicken to the skillet and stir to combine with the onion and garlic mixture. Cook for an additional 2-3 minutes, or until the chicken is heated through.
4
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tortas by spreading a layer of sour cream on the bottom half of the tortilla, followed by a layer of chicken, a sprinkle of queso fresco, and a few slices of radish and tomato. Top with the top half of the tortilla and serve immediately.
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Where cooking meets life and technology.
© 2025 Cooklaif