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Shredded Chicken Mini Torta Recipe

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Shredded Chicken Toasted Mini Torta Recipe

Photo by Jason Sasaki via Instagram @SasakiTime

Makes 6 tortas


½  cup Cilantro

1/3 cup Diced White Onion 

6 Bolillo Rolls, split

6 Tbsp. Mayonnaise

1 24oz Del Real Foods® Frijoles Refritos (1/3 cup needed)

3 cups Shredded Lettuce (Green Leaf or Iceberg)

2 each Roma Tomatoes, cut into 1/4 “ slices

2 small Avocados, peeled and sliced

1 16oz package of Del Real Foods® Shredded Chicken

1 Del Real Foods® Salsa Roja (½ cup needed)

1, 10 oz. package  Panela Cheese, cut into ¼” slices


Combine cilantro and onion in a bowl. Set aside until ready to use.

Spread 1 Tablespoon of mayonnaise on inside of each Bolillo roll. Heat a large skillet over medium heat. Place Bolillos mayonnaise side down in skillet. Allow to turn golden brown, about 1-2 minutes. Remove from skillet.

Starting with the heel (bottom of Bolillo), spread 1 Tablespoon of warm beans over surface. Top with lettuce, 3 tomato slices and 5 avocado slices. Drain off any excess liquid from the warm chicken. Place about 2 ½ ounces of chicken on top of avocado. Top with 1 Tablespoon Salsa and 2 slices of cheese. Top with Bolillo crown (top). Repeat with remaining ingredients.

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