Chicken Tortas

I’m obsessed with spicy chicken sandwiches, so making these chicken tortas was an easy yes. This classic Mexican street food hits all the right notes—juicy marinated chicken, a fiery homemade chipotle mayo, and a stack of bold toppings all nestled in a soft, toasted bolillo roll. It’s got crunch, heat, and serious flavor in every bite. When I’m craving something hearty, spicy, and totally satisfying, this sandwich is always my top pick.

The combo of textures and flavors in this torta is what really makes it shine. I use tender chicken breasts that have been marinated for extra depth, then pile it onto a toasted bolillo roll. I layer it up with creamy avocado slices, crisp lettuce, juicy tomato, and a generous smear of chipotle mayo for that smoky heat I can’t get enough of. It’s the kind of sandwich that feels like a treat but is easy enough to throw together on a busy weeknight.

Chicken Tortas

I'm obsessed with spicy chicken sandwiches, so making these chicken tortas was an easy yes. This classic Mexican street food hits all the right notes—juicy marinated chicken, a fiery homemade chipotle mayo, and a stack of bold toppings all nestled in a soft, toasted bolillo roll.

Course Dinner, Lunch

Cuisine Mexican

Prep Time 10

Cook Time 30

Marinating Time 30

Total Time 1 10

Servings sandwiches

Calories 710kcal

Author Laurel Perry

Ingredients

For the Chicken

3 tablespoons oil for the marinade. Olive oil or avocado oil
1 tablespoon oil for the skillet. Olive oil or avocado oil
juice of 1 lime
zest of 1 lime
3 tablespoons taco seasoning
1½ pounds boneless skinless chicken breast

For the Chipotle Sauce

½ cup mayonnaise
2-4 teaspoons sauce from a can of Chipotle peppers in adobo*
1 ½ tablespoons lime juice
2 teaspoons agave
pinch salt

For the Sandwich

4 bolio rolls
½ head iceberg finely shredded
1 tomato sliced
½ cup guacamole
½ cup cilantro leaves

Instructions

In a medium bowl, whisk together 3 tablespoons oil, lime juice, lime zest, and taco seasoning.

3 tablespoons oil, juice of 1 lime, zest of 1 lime, 3 tablespoons taco seasoning
Add the chicken to the bowl. Toss to coat and set aside for 30 minutes at room temperature or 2 hours and up to overnight in the fridge. If you’ve got the time, I highly recommend giving it a full 2 hours (that’s my go-to!). The marinade comes together in just a few minutes, so I like to mix it up in the afternoon, toss the chicken in, and let it chill in the fridge until I’m ready to cook.

1½ pounds boneless skinless chicken breast
While the chicken marinates, stir together the sauce ingredients in a small bowl. Refrigerate until ready to use.

½ cup mayonnaise, 2-4 teaspoons sauce from a can of Chipotle peppers in adobo*, 1 ½ tablespoons lime juice, 2 teaspoons agave, pinch salt
Heat the remaining tablespoon oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes. Flip the chicken, cover the skillet and cook for another 5-7 minutes until the chicken is cooked through.

1 tablespoon oil
Remove from the skillet and let rest for 5-7 minutes before slicing the chicken into thin strips against the grain.
To assemble the sandwich, spread some sauce on the bottom of the roll. Top with lettuce, tomato, avocado, cilantro, sliced chicken, and more sauce. Repeat with remaining sandwiches. Serve immediately and enjoy.

4 bolio rolls, ½ head iceberg, 1 tomato, ½ cup guacamole, ½ cup cilantro leaves

Notes

*Add more or less chipotle sauce depending on how spicy you like it—start with a little, taste as you go, and adjust to your heat preference.

Nutrition

How to Cook Chicken Tortas Step by Step

Gather the ingredients: Gather all the ingredients together.

Overhead shot of a spice marinade in a glass bowl on a light surface, with bright orange-red color and seasoning residue on the sides.

Make the marinade: In a medium-sized bowl, whisk together 4 tbsp oil (like olive oil or avocado oil), the juice of 1 lime, the zest of 1 lime, and 3 tbsp taco seasoning.

Raw chicken breasts marinating in a bowl of red spice marinade, fully coated and ready for cooking.

Marinate the chicken: Add 1 ½ lbs boneless skinless chicken breasts to the bowl and toss to coat fully. Cover the bowl and place it to the side to marinate at room temperature for 30 minutes or in the fridge to marinate for 2 hours. If you’ve got the time, I highly recommend giving it a full 2 hours (that’s my go-to!). The marinade comes together in just a few minutes, so I like to mix it up in the afternoon, toss the chicken in, and let it chill in the fridge until I’m ready to cook.

Creamy chipotle mayo sauce in a glass bowl with a wooden spatula, ready for spreading on sandwiches.

Make the chipotle mayo: In a small bowl, mix together ½ cup mayo, 2-4 tsp of sauce from a can of chipotle peppers in adobo, 1 ½ tbsp lime juice, 2 tsp agave, and a pinch of salt. Place the sauce in the fridge until you’re ready to use.

Two seasoned chicken breasts cooking in a black skillet, lightly charred and golden brown.

Cook the chicken: Take the chicken out of the fridge about 20–30 minutes before cooking to let it come to room temperature—this helps it cook more evenly and stay nice and juicy. Warm 1 tbsp of oil (like olive oil or avocado oil) in a large skillet over medium-high heat. Add the chicken to the preheated pan and cook for 5-7 minutes. Flip the chicken over and cover the skillet. Cook the other side for another 5-7 minutes until the chicken is cooked through and golden brown. The chicken should reach an internal temperature of 165°F.

Sliced cooked chicken breasts on a wooden cutting board, showing juicy texture and slightly charred edges.

Rest and slice the chicken: Transfer the chicken from the skillet to a plate and let it rest for 5–7 minutes. Then, slice it into thin strips, cutting against the grain for maximum tenderness.

Open-faced chicken torta with sliced grilled chicken, tomato, lettuce, cilantro, and chipotle mayo on a soft bolillo roll.

Assemble and enjoy: To build your chicken tortas, start by spreading a generous layer of chipotle mayo on the bottom half of the 4 bolillo rolls. Evenly distribute 1/2 head shredded iceberg lettuce, slices from 1 tomato, 1/2 cup avocado, 1/2 cup fresh cilantro, and a good helping of the sliced chicken onto the rolls. Drizzle on a bit more sauce for extra flavor, then top it off with the other half of the roll. Repeat with the remaining sandwiches. Serve and enjoy!

Two chicken torta sandwiches on parchment paper, one sliced in half, with fresh lettuce, tomato, cilantro, and grilled chicken peeking out.

How to Store and Reheat

If you’ve got leftovers, store the sliced chicken and toppings separately. Place them in airtight containers in the fridge for up to 3–4 days. I like to keep the rolls at room temperature so they don’t get soggy.

When I’m ready for round two, I reheat the chicken in a skillet or microwave just until warmed through, then toast the rolls to bring back that soft-crisp texture. It comes together so quickly and you can even use any leftover chicken on top of a salad or rice bowl for lunch the next day.

Variations

There’s really no limit to how you can customize a torta—it’s one of the things I love most about it. Some of the most popular (and delicious) toppings include pickled jalapeños, Mexican crema, refried beans, grilled or sautéed peppers, queso fresco or melty Oaxaca cheese, and your favorite salsa—whether that’s smoky chipotle, street corn, or a classic pico de gallo. You can also add shredded lettuce, sliced avocado, tomatoes, or even a fried egg if you’re feeling extra indulgent.

Serving Suggestions

On top of the several toppings you could pair with these Mexican tortas, there are also endless sides to serve alongside them. For a full Mexican meal, I love grilling up some Mexican corn on the cob or a creamy, tangy bowl of elote-style street corn. Crispy tortilla chips with fresh pico de gallo are always a hit, and if I’m feeling extra festive, a side of Mexican rice or refried beans rounds out the meal perfectly. And I wouldn’t be myself if I didn’t suggest starting the meal off right with a white queso dip!