Grilled Chicken Breast Torta
with Mexican Slaw
This chicken torta is a Mexican-inspired sandwhich! Tortas are a delicious street food that come with all kinds of fillings.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
2 unit(s)
Artisan Bun
(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 tsp
Chipotle Powder
(May contain Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)
1 unit(s)
Lime
1 unit(s)
Red Onion
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
113 g
Green Cabbage, shredded
56 g
Carrot, julienned
Not included in your delivery
1.33 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, then cut onion into ½-inch rounds (keeping rings together).
- Add onions to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Roughly chop cilantro.
- Halve buns. Brush 1/2 tsp oil onto cut side of each half.
- Combine half the mayo, half the lime zest and half the chipotle powder. (TIP: Use less chipotle if you want a milder sauce!)
- Combine lime juice, remaining lime zest, remaining mayo and 1/4 tsp (1/2 tsp) sugar large bowl.
- Add cabbage, carrots, feta and half the cilantro.
- Season with salt and pepper, then toss to combine. Refrigerate until ready to serve.
- Pat chicken dry with paper towels.
- Using a mallet or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
- Season with Mexican Seasoning and remaining chipotle powder. (TIP: Omit chipotle powder if you prefer milder chicken!)
- Add chicken to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then toss to coat.
- Assemble buns, onions, chicken, a clean plate for cooked chicken, foil and any tools on a large platter. Head out to grill!
- Add chicken to one side of grill. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**
- Transfer cooked chicken to the clean plate. Cover with foil to keep warm.
- Meanwhile, add onions to other side of grill. Close lid and grill, flipping once, until tender, 5-7 min per side.
- Return to the same plate.
- When chicken and onions are done, add buns to the grill, cut-sides down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Thinly slice chicken.
- Separate onion rings.
- Spread chipotle mayo onto top and bottom buns.
- Stack chicken, onions and some slaw onto bottom buns. Close with top buns.
- Divide sandwiches and remaining slaw between plates.
- Sprinkle remaining cilantro over slaw.
- Squeeze a lime wedge over slaw, if desired.
If you've opted to get chicken breasts, cook them in the same way the recipe instructs you to cook the turkey breast portions (but do not cut in half).**
