Dairy-Free Mexican Torta
Savor bold, authentic flavors with this irresistible Dairy-Free Mexican Torta, a lighter twist on a beloved classic sandwich. Juicy, perfectly seasoned grilled chicken is marinated in a zesty blend of lime juice, cumin, and paprika, then layered onto toasted bolillo rolls with creamy avocado mash, crisp romaine lettuce, tangy pico de gallo, and spicy pickled jalapeños. Free from dairy but brimming with vibrant, fresh ingredients, this hearty torta is perfect for a quick lunch, an easy weeknight dinner, or a portable meal on the go. With just 30 minutes of prep and cook time combined, this recipe offers a satisfying bite of Mexico’s best flavors, no cheese required!
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Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Crusty sandwich rolls (bolillo or telera)
- 1 large Ripe avocado
- 0.25 cup Fresh cilantro
- 1 cup Pico de gallo
- 4 large Romaine lettuce leaves
- 0.25 cup Pickled jalapeños
Directions
Step 1
In a small bowl, mix together olive oil, lime juice, garlic powder, onion powder, cumin, paprika, salt, and black pepper.
Step 2
Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness.
Step 3
Pour the marinade over the chicken breasts in a shallow dish. Cover and let marinate for at least 30 minutes in the refrigerator.
Step 4
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes per side, or until fully cooked and charred. Let the chicken rest for a few minutes before slicing.
Step 5
Slice the crusty rolls in half horizontally and lightly toast them on a grill or in the oven, if desired.
Step 6
Halve the avocado, remove the pit, and scoop out the flesh. In a small bowl, mash the avocado with a fork until mostly smooth and stir in the chopped cilantro.
Step 7
Spread a generous layer of mashed avocado on the bottom half of each toasted roll.
Step 8
Top with sliced grilled chicken, a scoop of pico de gallo, a romaine lettuce leaf, and pickled jalapeños.
Step 9
Place the top half of the roll on the sandwich and gently press down.
Step 10
Serve the tortas immediately, or wrap them for an on-the-go meal.
Nutrition Facts
| Serving size | (1339.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2135.7 |
| Total Fat 79.4g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 295.8mg | 0% |
| Sodium 6030.2mg | 0% |
| Total Carbohydrate 217.6g | 0% |
| Dietary Fiber 28.1g | 0% |
| Total Sugars 16.5g | |
| Protein 144.4g | 0% |
| Vitamin D 45.2IU | 0% |
| Calcium 247.7mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 2961.6mg | 0% |
Source of Calories