Description
A simple recipe for a Mexican-style chicken sandwich served on a soft roll.
Ingredients
Scale
- 1 sandwich roll (telera or bolillo)
- 4 oz cooked shredded chicken
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice
- 1/4 cup refried beans
- 2 slices Monterey Jack cheese
- 2 slices tomato
- 2 slices avocado
- 1/4 cup shredded lettuce
- 1 tablespoon pickled jalapeños
Instructions
- Mix the shredded chicken with mayonnaise and lime juice in a small bowl.
- Slice the sandwich roll in half horizontally.
- Spread refried beans evenly on the bottom half of the roll.
- Layer the chicken mixture over the beans.
- Place the cheese slices on top of the chicken.
- Toast the sandwich under a broiler or in a toaster oven until the cheese melts.
- Top the melted cheese with tomato slices, avocado slices, shredded lettuce, and pickled jalapeños.
- Place the top half of the roll onto the fillings and serve immediately.
Notes
- You can warm the refried beans slightly before spreading them.
- Use leftover rotisserie chicken for quick preparation.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Lunch
- Method: Assembling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Keywords: Chicken Torta Sandwich, Mexican sandwich, telera roll, shredded chicken sandwich, quick lunch