Grilled Chicken Tortas with Chipotle Mayo
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $25.00
- Nutrition
- 700 cal · 42g protein
- quick
- high-protein
🍳 2 pans · Picky-eater safe bet: plain bread or a bun
Grilled Chicken Tortas with Chipotle Mayo is a Mexican weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $25 in groceries. You'll need 2 pans, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Eggs · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Grill pan / griddleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 4 count bolillo rolls
- ⅓ cup mayonnaise
- 1 can chipotle peppers in adobo
- 1 can refried beans
- 2 count avocado
- 2 count roma tomatoes
- ¼ cup pickled jalapeños
- 6 oz oaxaca cheese
- ½ head romaine lettuce
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Slice the chicken breasts in half horizontally into thin cutlets. Season with salt, pepper and a spoonful of adobo sauce from the chipotle can. Cook on a grill pan or skillet over medium-high heat 4-5 minutes per side until 165°F.
- While the chicken cooks, warm the refried beans in a small pot over low heat, stirring now and then.
- Stir 1 minced chipotle into the mayo; use less for milder tortas.
- Split and toast the rolls cut-side down in the skillet, then lay cheese on the bottom halves so it melts.
- Spread the top halves with chipotle mayo and the bottoms with warm refried beans.
- Slice the chicken and pile it on with lettuce, tomato, avocado and pickled jalapeños. Press lightly and cut in half.
- Picky eater tip: serve plain chicken, cheese and a toasted roll with the toppings and chipotle mayo on the side.
- Make ahead: slice the chicken and mix the chipotle mayo up to 2 days ahead and refrigerate. Freeze leftover chipotles and adobo in small portions.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 54 g
- Fiber
- 7 g
- Sugar
- 6 g
- Fat
- 32 g
- Saturated fat
- 10 g
- Sodium
- 1,090 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop