During the summer months we’d all rather be outside enjoying the beautiful warm weather, not stuck indoors cooking or washing dishes. Right now we are all looking for quick recipes that are not only easy to prepare but that are still healthy. Enter this grilled chicken torta. If you didn’t already know, torta is the Mexican-Spanish word for a particular sandwich. The bread that is used is an oblong shape with a crusty outside and a very soft inside, it is known as a bolillo — think of it like a very short and round baguette…or something like that. The fillings can be anything your heart desires, they can be cold or warm, meat or only cheese and beans. To that you can add toppings like slices of tomatoes, jalapeños, onions, and slices of avocados. The possibilities are endless.
In my house the torta de milanesa is a huge hit — but it’s not the healthiest option, and it takes a bit too long to prepare. So I created this grilled chicken torta instead. The thin chicken breasts are rubbed with my special homemade chile spice blend before being grilled either on the charcoal grill or on a flat grill indoors. Then it is layered on the crusty rolls with anything I happen to have in my refrigerator. There’s always extra pickled jalapeños on the table, as well as an ice cold pitcher of limonada, or Mexican lemonade. The meal is always a hit, which makes me happy, but not as happy as the minimal effort and time spent on the process.
This time, to make the cleaning up process even easier on myself I served our tortas on adorable disposable bamboo plates from the bamboo collection by Restaurantware. Their disposable tableware is eco-friendly, which is a really great thing. The collection offers just about anything you need, and even pieces you didn’t know existed. I used their bamboo boats, round bamboo plates, mini skewers (that have those pretty crystals on them) to hold the torta slices in place. Additionally, and because something always end up falling off my torta, I used their bamboo cutlery. As the final touch, I sipped my lemonade through colourful paper straws that made me feel very girly.
You guys know that I only tell you about products that I’ve tested out and love — I love this bamboo collection. You know when you buy paper plates how they can get soggy? I really don’t like that. And since styrofoam is bad for the environment, I try to avoid it as much as possible. These eco-friendly plates are not only adorable but also really great quality, they withstood the heat and moisture from both the food and my local tropical climate.
As you can see from the photo with the green backdrop there is more in the collection that I will be trying out, but as much as there is in the photo you simply have to browse Restaurantware’s online catalog. Their products are great for hosting parties, catering events, or even for days when you’d rather have less cleaning up to do. You’ll know that whatever food you serve in them will look very attractive. I hope you check them out!
- one batch of this cobanero chile spice blend
- four boneless and skinless chicken breasts, butterflied
- olive oil
- four bolillo rolls or your favourite sandwich rolls (preferably a crusty bread)
- refried beans, optional (recipe is here)
- Mexican crema or sour cream
- Manchengo cheese slices, or your favourite cheese
- 2 large Roma tomatoes, sliced
- one or two avocados
- slices of onion, optional
- pickled jalapeño, sliced
- Drizzle some olive oil over each side of the four chicken breasts, then rub the spice blend into all of them and on both sides. Set aside for at least 10 minutes to really let the spices seep into the meat. While you wait for the chicken you can prepare the toppings, you want to make sure everything is ready to go.
- Heat the charcoal grill or a large flat grill, once hot place the chicken on to it. Grill on one side for 8 minutes then flip over and grill until the chicken feels firm and when the juices run clear, it should take about another 4 to 6 minutes depending on how well you butterflied the chicken.
- Slice each roll in half going lenghtwise. On the bottom of the bread smear some refried beans, then add the lettuce and then place the grilled chicken on top. On each chicken breast add a slice of cheese, then continue to layer with the remaining ingredients as desired. Lastly, inside the top bun smear the crema or sour cream. Cut the sandwich in half if desired.
Disclosure: The words and opinions expressed are entirely my own. This honest review is brought to you only because I believe in the product and company. I am very picky about who I work with and what products I share with you; If I don’t like it, you don’t see it. Staying true to myself and to you! :)