This loaded chicken torta is stuffed with juicy shredded rotisserie chicken, gooey pepper jack cheese, and all the fresh, crunchy toppings you could want, piled high on a crispy-edged bolillo roll. I first tried a torta like this at a tiny taqueria near my sister's apartment, and I've been hooked ever since. The best part? You can have this restaurant-style Mexican sandwich ready in just 20 minutes using ingredients you probably already have.
If you're craving bold, satisfying flavors, try pairing it with my Esay French Garlic Soup - A Cozy, Creamy Classic You'll Love or Easy 5-Step Baked Crunchy Hot Honey Chicken That's Oven-Crispy for a complete meal, or serve it alongside Easy Garlic Parmesan Chicken Meatloaf - A Cozy, Easy Family Dinner for a fun twist.
Why You'll Love This Recipe
It's ridiculously fast. From start to finish, you're looking at about 20 minutes. Perfect for busy weeknights or when you need lunch in a hurry.
Rotisserie chicken is a game changer. No need to cook Loaded Chicken Torta from scratch. Just shred it, season it, and you're halfway done.
The griddle makes all the difference. That flat top heat gives you crispy chicken, caramelized cheese, and perfectly toasted bread all at once.
It's endlessly customizable. Swap the Loaded Chicken Torta for beef, use a different cheese, add more or less heat. This recipe is flexible and forgiving.
Everyone loves it. Kids, adults, picky eaters-this sandwich wins every time.
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Loaded Chicken Torta Ingredients
Here's everything you need to make this loaded chicken torta recipe from scratch.
See Recipe Card Below This Post For ingredients Quantites
Bolillo rolls: These Mexican sandwich rolls have a crispy crust and soft interior, perfect for holding all the toppings. You can substitute with a French roll or telera if needed.
Rotisserie chicken: Saves time and adds great flavor. Shred the meat and skin for extra richness and texture.
Green chiles: A small can adds mild heat and a tangy, earthy flavor that complements the Loaded Chicken Torta beautifully.
Pickled jalapeños: These bring the heat and a sharp, briny kick. Use as much or as little as you like depending on your spice tolerance.
Tomato: Fresh diced tomato adds juiciness and a touch of sweetness to balance the heat.
Pepper jack cheese: Melts beautifully and adds a creamy, slightly spicy flavor. Feel free to use more if you're a cheese lover.
Cilantro: Chopped fresh cilantro brings brightness and a burst of herby flavor.
White onion: Diced raw onion adds sharpness and crunch. Soak it in cold water for a few minutes if you want to mellow the bite.
Iceberg lettuce: Finely shredded lettuce adds a cool, crisp contrast to the warm, cheesy chicken.
Mayonnaise: Spread on the bolillo before toasting for richness and to help the bread crisp up on the griddle.
Taco or fajita seasoning: A quick sprinkle adds depth and warmth. Use your favorite blend or make your own.
Avocado oil: For cooking on the griddle. You can also use vegetable oil or another neutral oil with a high smoke point.
how to make Loaded Chicken Torta
Shred the chicken: Pull all the meat and skin off the rotisserie Loaded Chicken Torta and shred it into bite-sized pieces. Don't skip the skin-it adds great flavor and gets crispy on the griddle.
Cook the chicken mixture: Preheat your griddle to medium heat and drizzle a little avocado oil over the surface. Add the shredded chicken, chopped green chiles, and pickled jalapeños. Sprinkle taco seasoning over everything and cook for about 5 minutes, stirring occasionally. Add the diced tomato and shredded pepper jack cheese, letting the cheese melt and get golden and crispy in spots.
Toast the bolillo rolls: Once the Loaded Chicken Torta is warmed through and slightly crispy, slather mayo on both sides of each bolillo roll and place them on the griddle. Toast for 2 minutes, then flip and toast the other side until golden.
Assemble the tortas: Use your spatulas to scoop the cooked Loaded Chicken Torta mixture onto the bottom half of each toasted bolillo, then remove both pieces of bread from the griddle.
Add fresh toppings: Top the Loaded Chicken Torta with shredded lettuce, chopped cilantro, and diced onions. Place the top half of the toasted bread on each sandwich, then cut in half and serve immediately.
Substitutions and Variations
This recipe is flexible, so feel free to make it your own.
Protein swaps: Use shredded beef, carnitas, grilled steak, or even black beans for a vegetarian version.
Cheese options: Try Oaxaca cheese, Monterey Jack, cheddar, or queso fresco depending on what you like.
Bread alternatives: If you can't find bolillo rolls, use telera rolls, French rolls, or even ciabatta.
Heat level: Leave out the jalapeños for a milder sandwich, or add sliced fresh jalapeños or hot sauce if you want more spice.
Add avocado: Sliced or mashed avocado adds creaminess and balances the heat perfectly.
Equipment for Loaded Chicken Torta
Here's what makes this recipe come together perfectly.
Flat top griddle: This is the key to getting that crispy, caramelized texture on the Loaded Chicken Torta and cheese. If you don't have one, a large cast iron skillet or griddle pan works well too.
Metal grill spatula: A sturdy spatula helps you flip and move the Loaded Chicken Torta mixture and toasted bread easily without losing any of those crispy bits.
Storage and Reheating Tips
Store components separately. If you have leftovers, store the cooked Loaded Chicken Torta mixture, fresh toppings, and toasted bread separately in airtight containers in the fridge for up to 3 days.
Reheat the chicken. Warm the Loaded Chicken Torta mixture in a skillet over medium heat until heated through, about 3 to 4 minutes.
Toast fresh bread. Tortas are best with freshly toasted bolillo rolls, so toast new ones when you're ready to eat rather than reheating old ones.
Avoid soggy sandwiches. Don't assemble the tortas until you're ready to eat them. The fresh toppings and crispy bread make all the difference.
expert tips
Use a flat top griddle if possible. The even heat and large surface area make everything cook perfectly and develop that irresistible crispy texture.
Don't skimp on the mayo. Spreading mayo on the bread before toasting helps it get golden and crispy on the griddle while adding richness.
FAQ
What is on a chicken torta?
A Loaded Chicken Torta torta typically includes shredded or grilled chicken, refried beans, avocado, lettuce, tomato, onion, jalapeños, cheese, and mayonnaise or crema, all piled onto a toasted bolillo or telera roll. Toppings vary by region and personal preference. My version skips the beans and loads up on melty cheese and crispy chicken.
What's the secret to a great torta?
The secret is a hot griddle that toasts the bread until it's golden and crispy, melts the cheese into gooey perfection, and gives the Loaded Chicken Torta a slight crisp. Fresh toppings and bold seasonings don't hurt either. My sister Emma always says the key is not being shy with the toppings.
What is needed for tortas?
You need sturdy Mexican bread like bolillo or telera, a protein like Loaded Chicken Torta or beef, cheese, fresh vegetables like lettuce and tomato, something creamy like mayo or avocado, and seasonings or salsas for flavor. A griddle or large skillet is essential for getting everything warm and crispy.
What makes a torta different from a sandwich?
A torta uses Mexican bread like bolillo or telera, which has a crispy crust and soft, airy interior. It's typically filled with bold, spicy ingredients like pickled jalapeños, cilantro, and seasoned meats, and everything is pressed and toasted on a griddle. The flavors and textures are distinctly Mexican and much more robust than a typical American sandwich
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Pairing
These are my favorite dishes to serve with loaded chicken torta
Loaded Chicken Torta Sandwiches
Ingredients
Method
- Remove all meat and skin from the rotisserie chickens and pull the meat into small, bite-sized shreds. prep
- Heat a flat top griddle over medium heat and lightly coat the surface with avocado oil. Add the shredded chicken, green chiles, and jalapeños, then sprinkle generously with seasoning and cook until hot and lightly crisped. mix
- Stir in the diced tomato and scatter the shredded cheese over the chicken, allowing it to melt and caramelize slightly against the hot surface. mix
- Spread mayonnaise evenly on the cut sides of each roll and place them cut-side down on the griddle, toasting until golden before flipping briefly. prep
- Scoop the hot chicken mixture onto the bottom halves of the toasted rolls and remove both halves from the griddle. assemble
- Layer lettuce, cilantro, and onion over the chicken, cap with the top rolls, slice in half, and serve warm. finish
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