Avocado and Chicken Tortas Recipe is a typically consisting of two or more slices and a widely popular type of lunch food, typically taken to work or school, or picnics to be eaten as part of a packed lunch.
Ingredients:
1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
Method:
Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon.
In a small bowl, mash avocado.
To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly.
Sprinkle with salt and pepper.
On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices.
Firmly press tops of rolls on tortas. Yield: 2 sandwiches
Ingredients:
1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
Method:
Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon.
In a small bowl, mash avocado.
To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly.
Sprinkle with salt and pepper.
On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices.
Firmly press tops of rolls on tortas. Yield: 2 sandwiches
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| Avocado and Chicken Tortas Recipe |
