Grilled Chicken Breast Torta
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Grilled Chicken Breast Torta

Grilled Chicken Breast Torta

with Mexican Slaw

This chicken torta is a Mexican-inspired sandwhich! Tortas are a delicious street food that come with all kinds of fillings.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

4 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

1 tsp

Chipotle Powder

1 unit(s)


1 unit(s)

Red Onion

¼ cup

Feta Cheese, crumbled

(Contains Milk)

7 g


113 g

Green Cabbage, shredded

56 g

Carrot, julienned

Not included in your delivery

1.33 tbsp


¼ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat34 g
Saturated Fat7 g
Carbohydrate55 g
Sugar9 g
Dietary Fiber6 g
Protein49 g
Cholesterol150 mg
Sodium1110 mg
Trans Fat0.2 g
Potassium950 mg
Calcium200 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Spoons
Large Bowl
Aluminum Foil


  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Peel, then cut onion into ½-inch rounds (keeping rings together).
  • Add onions to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. 
  • Roughly chop cilantro.
  • Halve buns. Brush 1/2 tsp oil onto cut side of each half. 
  • Combine half the mayo, half the lime zest and half the chipotle powder. (TIP: Use less chipotle if you want a milder sauce!)
Make slaw
  • Combine lime juice, remaining lime zest, remaining mayo and 1/4 tsp (1/2 tsp) sugar large bowl. 
  • Add cabbage, carrots, feta and half the cilantro. 
  • Season with salt and pepper, then toss to combine. Refrigerate until ready to serve.
Season chicken
  • Pat chicken dry with paper towels.
  • Using a mallet or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
  • Season with Mexican Seasoning and remaining chipotle powder. (TIP: Omit chipotle powder if you prefer milder chicken!)
  • Add chicken to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then toss to coat. 
Grill chicken
  • Assemble buns, onions, chicken, a clean plate for cooked chicken, foil and any tools on a large platter. Head out to grill!
  • Add chicken to one side of grill. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**
  • Transfer cooked chicken to the clean plate. Cover with foil to keep warm.
Grill onions and buns
  • Meanwhile, add onions to other side of grill. Close lid and grill, flipping once, until tender, 5-7 min per side.
  • Return to the same plate.
  • When chicken and onions are done, add buns to the grill, cut-sides down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Finish and serve
  • Thinly slice chicken.
  • Separate onion rings.
  • Spread chipotle mayo onto top and bottom buns. 
  • Stack chicken, onions and some slaw onto bottom buns. Close with top buns. 
  • Divide sandwiches and remaining slaw between plates. 
  • Sprinkle remaining cilantro over slaw.
  • Squeeze a lime wedge over slaw, if desired.
Modularity Step (under step 3)

If you've opted to get chicken breasts, cook them in the same way the recipe instructs you to cook the turkey breast portions (but do not cut in half).**

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