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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My boyfriend became addicted to the tortas they served at a little taco stand by his old place in LA. I created this healthier version to satisfy his cravings at home. He loves them. Of course nothing truly compares to that awesome, authentic torta roll, but the rest of the ingredients are fairly authentic. The toasted whole wheat bread works just fine for us...as long as all of our fixins are present, we're golden. :-) Prep time does not include marinating time. Ingredients:
1/3 cup spicy tomato sauce (el pato brand) |
1/3 cup olive oil |
1/3 cup apple cider vinegar (or white vinegar) |
1/3 cup lime juice (approximately two limes) |
2 tablespoons chili powder |
1 teaspoon cumin |
1 1/2 teaspoons ground cayenne pepper |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 lb boneless skinless chicken breast |
2 avocados, smashed |
sliced onion |
shredded lettuce |
hot sauce (i typically just use the rest of the el pato sauce) |
12 slices whole wheat bread, toasted (use the large loaves, like oro wheat) |
Directions:
1. MARINATE:.
2. Mix together the tomato sauce, olive oil, vinegar, lime juice, chili powder, cumin, cayenne pepper, onion powder, and garlic powder.
3. Pour over the chicken, turning once to coat.
4. Refrigerate for 2-3 hours.
5. Grill until cooked.
6. Let cool slightly and shred with a fork.
7. SERVE:.
8. For each sandwich, spread avocado on the insides of both pieces of bread.
9. Top with shredded chicken, onion, lettuce, and hot sauce.
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