Big Poppa’s Chopped Chicken Torta
Get ready to bite into a flavor-packed torta that combines juicy ground chicken, fresh veggies, and a kick of Big Poppa’s Jallelujah Jalapeño Lime Seasoning. This torta is perfect for those who love a satisfying, savory meal with a little heat.
Big Poppa’s Chopped Chicken Torta
Big Poppa
4
15 minutes
20 minutes
Mexican
Sandwiches
Big Poppa’s Chopped Chicken Torta is a mouthwatering blend of seasoned ground chicken, melted cheese, fresh veggies, and creamy adobo sauce, all wrapped in a soft torta roll. With a balance of spicy, tangy, and savory flavors, this torta is perfect for lunch, dinner, or any time you're craving something hearty and delicious.
Ingredients
Ground Chicken
Big Poppa’s Jallelujah Jalapeño Lime Seasoning
Mayonnaise
Adobo Sauce
Sliced tomatoes
Sliced avocados
American cheese (sliced)
Colby Jack cheese (sliced)
Sliced jalapeños
Sliced red bell pepper
Sliced sweet onion
Shredded lettuce
Torta rolls, halved
Directions
Preheat your griddle to medium-high heat and lightly oil the surface.
Place the ground chicken on one side of the griddle.
On the other side, add oil and sauté the sliced jalapeño, red bell pepper, and onion until they start to soften.
Season the chicken and veggies with Big Poppa’s Jallelujah Jalapeño Lime Seasoning.
Fold the chicken and veggies together, allowing them to caramelize.
Spread out the chicken mixture, add American and Colby Jack cheese slices, and chop the mixture together as the cheese melts.
Stir in the adobo sauce, ensuring the mixture stays thick and not too runny.
Assemble your torta: Spread mayonnaise on the inside of each roll. Add a generous amount of chopped chicken filling. Top with shredded lettuce, sliced tomatoes, and avocado slices. If desired, hollow out the top roll to fit more filling.
Wrap the assembled tortas in aluminum foil, slice in half, and serve hot.
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