by Morsels of Life | CJ Huang
Tender chicken, along with creamy avocado, juicy tomato, savory queso fresco, red onion, a bit of cilantro, and some sour cream lime dressing, pressed between crispy torta rolls for some delightfully scrumptious chicken tortas.

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Cook time:
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Servings: 4
Cuisine: Mexican
Category: snacks, meals, mains, chicken



Mass Weight Volume Number Material Notes
531 grams 18.75 ounces 4 boneless chicken thighs
168 grams 5.875 ounces 1 avocado
266 grams 9.375 ounces 2 tomatoes, sliced
25 grams 7/8 ounce 1/2 red onion, sliced not pictured
100 grams 3.5 ounces 4 torta rolls, sliced
Sour Cream Lime Dressing


  1. Gather all materials.
  2. Cook chicken in a pan for approximately 5 minutes on each side, until slightly browned and cooked through.
  3. Place chicken, avocado, red onion, tomatoes, queso fresco, and cilantro on the bottom half of a torta roll.
  4. Top with some Sour Cream Lime Dressing and torta top, then transfer to a pan with a bit of oil. Press the tortas with a heavy pot until toasted. I used the same cast iron skillet I used to cook the chicken. You could also use a pot weighted with water if you don't have a heavy pot.

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Calories (Cal): 550 ・ Sodium (mg): 410 ・ Fat (g): 34 ・ Protein (g): 31 ・ Carbs (g): 30 ・ Fiber (g): 5
Nutritional values are estimates only. See our full nutrition disclosure here.