Mexican-Style Chicken Tortas

…with Tomato, Avocado & Cucumber Salad

This was a delicious combination of flavors and textures. The salad was wonderfully seasoned and had a good crunch to it. The bread was especially good; light, toasted well and maintained a nice crispiness holding together well once the sandwich was assembled — I’d like to know where to find this locally!

Another most enjoyable recipe and excellent ingredients by Blue Apron.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 2 torta rolls
  • 1 red onion
  • 1 avocado
  • 1 tomato
  • 1 lime
  • 1/2 pound summer cucumber
  • 1 large bunch cilantro
  • 1 ounce queso fresco
  • 1 tablespoon red wine vinegar
  • 2 teaspoons chicken torta spice blend (ancho chile powder, Mexican oregano, smoked sweet paprika, garlic powder & ground cumin)

Prep the ingredients:

  • Wash and dry the fresh produce.
  • Halve the torta rolls.
  • Halve the tomato; thinly slice 1 half and medium dice the remaining half.
  • Cut off and discard the ends of the cucumber; large dice the remains.
  • Pick the cilantro leaves off the stems; discard the stems.
  • Crumble the queso fresco.
  • Peel, halve and thinly slice the onion, place in a bowl with the vinegar.
  • Quarter the lime.
  • Halve, pit and peel the avocado; thinly slice 1 half and medium dice the remaining half. Top with the juice of 1 lime wedge to prevent browning.
  • Pat the chicken dry with paper towels. Season both sides with salt, pepper and all but a pince of the spice blend.

Heat 2 teaspoons of olive oil in a large non-stick pan over medium-high heat. Add the seasoned chicken and cook, 4 to 6 minutes per side.

While the chicken cooks, in a large bowl, combine the cucumber, diced avocado, diced tomato and half the marinated onion. Season with salt, pepper and add the juice of the remaining lime wedges and drizzle with olive oil.Toss to combine.

Transfer the cooked chicken to a cutting board and wipe out the pan. When the cooked chicken is cool enough to handle, thinly slice crosswise on an angle.

Lay out the torta rolls with the cut side up. Divide the sliced chicken, sliced avocado, sliced tomato, cilantro, queso fresco and as much of the remaining marinated onion as you’d like between the roll bottoms. Complete the sandwiches with the tops of the rolls.

In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium until hot. Add the assembled tortas. Place a heavy pot on top of the tortas to press them down. Cook 3 to 5 minutes per side. Transfer the toasted tortas to a cutting board. Cut each torta in half diagonally.

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Makes 2 servings. There are approximately 630 calories per serving.

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Categories: Sandwiches & Pizza

2 Comments on “Mexican-Style Chicken Tortas”

  1. Friday, August 7, 2015 at 2:58 pm #

    MMM! How long do you marinate the onions in the vinegar? And what’s a “summer cucumber”?

    • Friday, August 7, 2015 at 4:18 pm #

      I let them marinate for about an hour and a half. The cucumber just looked like a regular old cucumber to me!

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