By Brittanie Peterson
Begin by slicing the telera or soft roll horizontally in half. If desired, lightly toast the inner sides on a skillet for a crispy texture.
In a bowl, mash the avocado with a fork. Add a pinch of salt and pepper to taste and set aside.
Spread the mashed avocado evenly on the bottom half of the roll.
Place the 5 oz of grilled chicken on top of the avocado spread.
On top of the chicken, layer 2 slices of tomato and 1 leaf of lettuce.
Add 2 tablespoons of pickled jalapeños evenly over the lettuce and tomato.
Spread 1 tablespoon of mayo or crema on the top half of the roll.
Assemble the torta by placing the top half of the roll onto the layered ingredients. Press gently to secure.
Cut the torta in half if desired and serve immediately. Enjoy your delicious Grilled Chicken Torta with Avocado & Pickled Jalapeños!
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This Lunch Sandwich Mexican recipe is ready in 20 minutes and features telera or soft roll, grilled chicken, avocado and other delicious ingredients. Contains 550 calories total.
Begin by slicing the telera or soft roll horizontally in half. If desired, lightly toast the inner sides on a skillet for a crispy texture.
In a bowl, mash the avocado with a fork. Add a pinch of salt and pepper to taste and set aside.
Spread the mashed avocado evenly on the bottom half of the roll.
Place the 5 oz of grilled chicken on top of the avocado spread.
On top of the chicken, layer 2 slices of tomato and 1 leaf of lettuce.
Add 2 tablespoons of pickled jalapeños evenly over the lettuce and tomato.
Spread 1 tablespoon of mayo or crema on the top half of the roll.
Assemble the torta by placing the top half of the roll onto the layered ingredients. Press gently to secure.
Cut the torta in half if desired and serve immediately. Enjoy your delicious Grilled Chicken Torta with Avocado & Pickled Jalapeños!
Calories per Serving: 550
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