AZ Health Zone/ Dinner/ Lunch

Chicken Tortas

Chicken Tortas

AZ Health Zone
0 from 0 votes
Course Dinner, Lunch
Servings 8


  • Large Pot
  • Small Sauce Pan
  • Fork
  • Knife
  • Microwave
  • Stove


  • Ingredients
  • 1 ½ pounds chicken pieces skin removed
  • 2 cups shredded iceberg or romaine lettuce
  • 1 ½ cups cooked pinto beans or 1 15-ounce can of low sodium pinto
  • beans
  • ½ cup thinly sliced radishes
  • 8 thin slices white onion
  • 4 bolillos or french bread rolls
  • 1 cup fresh salsa
  • Shredded Monterey Jack cheese or crumbled queso añejo


  • Directions
  • Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  • Place chicken in a large pot. Cover with water. Bring to a boil over high heat.
  • Reduce heat to medium-low. Simmer, uncovered, until chicken is cook thoroughly (about 30 minutes).
  • Drain chicken and let cool.
  • Shred chicken.
  • Place beans in a small saucepan. Cook over medium heat until warm.
  • Lightly mash beans with a fork; Set aside.
  • Cut each bolillo or each french roll in half lengthwise.
  • Divide chicken, beans, lettuce, radishes and onion evenly into four servings.
  • Place one serving of ingredients on bottom half of each roll. Top with salsa and sprinkle with cheese.
  • Place other half of the roll on top.
  • Serve immediately.
  • Cooking Tip: Beans can be heated in a microwave on HIGH for 1 to 2 minutes.


Nutrition Facts (Per Serving)
Calories, 241; Carbohydrate, 43 g; Protein, 29 g; Total Fat, 4 g; Saturated Fat, 1 g; Trans Fat, 0 g; Cholesterol, 53 g; Fiber, 5 g; Total Sugars, 3 g; Sodium, 205 mg; Calcium, 67 mg; Folate, 84 mcg; Iron, 3 mg; Percent Calories from Fat, 15%.
Makes 8 servings, ½ roll each.
Keyword Chicken, French Bread Rolls, Lettuce, Pinto beans
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