Low Carb Mexican Torta

Savor the bold and vibrant flavors of a **Low Carb Mexican Torta**, a guilt-free twist on a traditional favorite. This protein-packed sandwich features juicy, marinated chicken breasts seasoned with aromatic cumin, paprika, and garlic, layered between slices of perfectly toasted low-carb bread. Creamy mashed avocado, infused with fresh lime juice, complements the crisp lettuce, ripe tomato, and crunchy red onion for a medley of textures and flavors. Finished with a hint of fresh cilantro and optional jalapeño heat, this Mexican-inspired torta is as satisfying as it is wholesome. With just 35 minutes from prep to plate, this quick and easy recipe is your go-to for a flavorful low-carb lunch or dinner that doesn’t skimp on zest.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 slices Low-carb bread
• 1 large Avocado
• 1 whole Lime
• 4 leaves Lettuce
• 1 large Tomato
• 0.5 medium Red onion
• 0.25 cup Fresh cilantro
• 2 tablespoons Mayonnaise
• 1 optional Jalapeño pepper

Directions

Step 1

Begin by marinating the chicken breasts. In a small bowl, mix together olive oil, cumin powder, paprika, garlic powder, salt, and black pepper.

Step 2

Place the chicken breasts in a shallow dish or ziplock bag and pour the marinade over them. Ensure the chicken is well coated.

Step 3

Let the chicken marinate for at least 15 minutes. For better flavor, marinate for up to 1 hour in the refrigerator.

Step 4

While the chicken is marinating, prepare the other ingredients. Halve the avocado, remove the pit, and scoop the flesh into a bowl.

Step 5

Mash the avocado with a fork and mix in the juice of one lime. Set aside.

Step 6

Slice the tomato and red onion thinly and set aside. If using, slice the jalapeño pepper as well.

Step 7

Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes on each side, or until they are fully cooked and have a nice char.

Step 8

Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.

Step 9

Lightly toast the slices of low-carb bread to your preference.

Step 10

To assemble the torta, spread a layer of mashed avocado on one side of each bread slice.

Step 11

Spread a thin layer of mayonnaise on the other side of each bread slice.

Step 12

Layer the lettuce, sliced chicken, tomato, red onion, cilantro, and jalapeño (if using) on each sandwich.

Step 13

Top each torta with another slice of bread and gently press down.

Step 14

Slice each torta in half and serve immediately. Enjoy your low carb Mexican Torta.

Nutrition Facts

Serving size	(1070.2g)

Amount per serving	% Daily Value*
Calories	1734.7

Total Fat 102.4g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 6.5g
Cholesterol 325.8mg	0%
Sodium 3742.0mg	0%
Total Carbohydrate 77.4g	0%
Dietary Fiber 34.6g	0%
Total Sugars 24.9g
Protein 141.6g	0%

Vitamin D 3.5IU	0%
Calcium 239.3mg	0%
Iron 10.2mg	0%
Potassium 2555.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 31.5%

Carbs: 17.2%