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Spicy Chicken Torta

Spice Islands®

Spicy Chicken Torta


  • Prep Time: 50 minutes
  • Total Time: 1 hour 36 minutes

6 servings


Spicy Grilled Chicken

1/4 cup Mazola® Corn Oil

1/4 cup cider vinegar

2 whole chipotle chiles in adobo sauce, finely chopped

1 teaspoon Mazola® Chicken Flavor Bouillon Powder

2 cloves garlic, finely minced

1 teaspoon Spice Islands® Oregano

1 teaspoon sugar

6 boneless, skinless chicken breasts

6 bolillo rolls, split in half lengthwise, scoop out bread leaving crust

Chipotle Spread

4 ounces cream cheese, softened

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

2 whole chipotle chiles in adobo sauce, finely chopped

Topping Choices

1/2 cup refried beans

Shredded lettuce

1 avocado, thinly sliced

1 seedless cucumber, thinly sliced

2 Roma tomatoes, thinly sliced

1/2 cup red onion slivers

4 ounces queso fresco cheese, crumbled


Combine oil, vinegar, chipotle chilies, bouillon powder, garlic, oregano and sugar in a resealable plastic bag. Add chicken and turn to coat thoroughly. Marinate at least 30 minutes, turning occasionally, in the refrigerator. 

To make Chipotle Spread, combine cream cheese, cilantro, lime juice and chipotles in a small bowl.  Mix well.  Refrigerate until ready to assemble sandwiches.

Remove chicken from marinade; discard remaining marinade.  Grill over medium direct heat for 12 to 16 minutes, turning once. Transfer chicken to a cutting board and allow to rest for 5 minutes. Thinly slice chicken across the grain.

To assemble the Torta: Place roll halves onto a large cutting board. Spread a thin coating of the Spicy Chipotle Spread on the inner surface of each roll half. Line the bottom half with the refried beans and then top with with chicken slices. Arrange a single layer of each desired topping ingredient on top of the chicken ending with the top half of the bread. Firmly press sandwich together.

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