Categories: Mexican
Ingredients
- 4 Boneless, Skinless Chicken Thighs
- 4 Torta Rolls
- 2 Limes
- 1 Romaine Heart
- 1 Avocado
- 1 Tomato
- 1 Red Onion
- 1 Bunch Cilantro
- 3 Ounces Queso Fresco
- 3 Tablespoons Pepitas
- 1/2 Cup Low-Fat Sour Cream
- 2 Teaspoons Chicken Torta Spice Blend (Ancho Chile Powder, Mexican Oregano, Smoked Sweet Paprika, Garlic Powder & Ground Cumin)
Directions
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Wash and dry the fresh produce.
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Halve the rolls.
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Core, halve and thinly slice the tomato.
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Crumble the queso fresco.
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Pick the cilantro leaves off the stems; discard the stems.
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Cut off and discard the root end of the lettuce; roughly chop the leaves.
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Quarter the limes.
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Halve, pit, peel and thinly slice the avocado; top with the juice of 2 lime wedges to prevent browning.
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Peel and halve the onion; small dice 1 half and thinly slice the remaining half.
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In a medium bowl, combine the diced onion and the juice of 4 lime wedges.
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Pat the chicken dry with paper towels; season on both sides with salt, pepper and (reserving a pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be.
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In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot.
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Add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board to cool slightly. Wipe out the pan.
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While the chicken cooks, add the sour cream and remaining spice blend to the diced onion-lime juice mixture. Stir to thoroughly combine; season with salt and pepper to taste.
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When cool enough to handle, thinly slice the cooked chicken.
- Place the bottoms of the rolls, cut sides up, on a clean, dry work surface.
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Divide the sliced chicken, avocado, as much of the sliced onion as you’d like (you may have extra), the tomato, half the queso fresco and the cilantro between the roll bottoms; season with salt and pepper.
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Top with the juice of the remaining lime wedges and the roll tops.
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In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium until hot.
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Working in 2 batches, add the tortas.
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Place a heavy pot on top of the tortas to press them down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until lightly browned and slightly flattened. Transfer to a cutting board or plate.
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While the tortas toast, in a large bowl, combine the lettuce, pepitas, remaining queso fresco and as much of the dressing as you’d like (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Cut each toasted torta in half diagonally; divide between 4 plates. Serve with the salad on the side. Enjoy!