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Chicken Torta

Introducing our Chicken Torta recipe, our take on the well-known sandwich that originates from Mexico. This Chicken Torta recipe is packed with flavor and made with ingredients that are both healthy and tasty.

Delicious chicken sandwiched between two toasted buns, topped with a spread made of avocado and black beans, seasoned with lime juice and topped with crunchy red onions.  

To make the creamy black bean spread, organic black beans are mashed with a splash of lime juice, and then the mashed beans are combined with the freshness of red onions and cilantro.

The black bean spread perfectly complements the toasted torta, adding not only flavor, but packing in more protein to the recipe.

The juicy chicken pairs perfectly with creamy avocado, adding both protein, healthy fats and fiber to the torta recipe. Romaine lettuce gives the torta a satisfying crunch.

This Chicken Torta recipe is perfect for a quick and easy lunch or relaxed dinner that’s both high in protein and flavorful.  

Prep Time:  15  minutes   |    Cook Time:  5 minutes   |    Total Time:  20 minutes   |    Servings:  2

Ingredients:

  • 1/2 cup  Simply Nature  Organic Black Beans, rinsed and drained
  • 1/4 cup lime juice
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped cilantro
  • 2  Specially Selected  Ciabatta Sandwich Rolls
  • 1 avocado, smashed
  • 1 cup cooked chicken
  • 4 romaine leaves, thinly sliced
  • Ground  Stonemill Sea Salt Grinder, to taste

Directions:

  1. Heat oven to 425°.
  2. In a small bowl, combine black beans and lime juice. Mash until almost smooth. Stir in red onions and cilantro. Reserve.
  3. Place ciabatta rolls in oven. Toast for 5 minutes or until light golden brown.
  4. Spread one side of ciabatta with half the avocado, chicken and lettuce. Spread the other half with half of the bean mixture and season to taste with salt. Place on top to make a sandwich. Repeat with remaining ingredients.

Tip: Add any leftover jalapeno relish to torta for extra flavor!

Download a Printable Version of this Recipe

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen