Healthier Chicken Tortas Food
CHICKEN TORTAS
Although this recipe for this sandwich from south of the border has been slightly altered, the original was found in the 2004 Healthy Latino Recipes Made with Love. The original recipe called for bolillos or French bread rolls, but I much prefer a dense, whole wheat bread. NOTE: I also have a posted recipe that can be used here -- recipe #368785 #368785.
Provided by Sydney Mike
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine chicken, chili powder & 1 cup of pico de gallo.
- In a second bowl, combine lettuce, onion, cheese & radishes.
- Place equal amounts of both the chicken mixture & lettuce mixture on 4 slices of bread.
- Spoon 1/4 cup pico de gallo over lettuce & top with a second slice of bread, then serve as soon as possible.
TUSCAN TURKEY OR CHICKEN TORTA
Make and share this Tuscan Turkey or Chicken Torta recipe from Food.com.
Provided by MARIA MAC
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 10 to 12 minutes or until set.
- Layer with turkey, spinach and cheese, crumble cooked bacon. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds.
- Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.
Nutrition Facts : Calories 358.3, Fat 22.8, SaturatedFat 7.7, Cholesterol 166.1, Sodium 783.6, Carbohydrate 11.9, Fiber 2.3, Sugar 3, Protein 26.9
CHICKEN TORTAS (MEXICAN SANDWICHES)
This is an easy and delicious Mexican sandwich that is served all over here in San Diego. You start with the famous soft oblong Mexican sandwich bread roll called "Bolillos" but any soft sandwich roll will do. It's sort of a burrito on a bun. You can also make them with seasoned ground or shredded beef (leftover taco meat perhaps?). I hope you like them!
Provided by SaraFish
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
- Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
- Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
- Top with the other half of the bun and enjoy!
Nutrition Facts : Calories 326.3, Fat 7.4, SaturatedFat 3.1, Cholesterol 18.6, Sodium 804.4, Carbohydrate 49.8, Fiber 7.7, Sugar 1.3, Protein 15
TUSCAN CHICKEN TORTA
I enjoy one dish meals because they are simple and easy to clean up after. Have also tasted spinach and really enjoy it in chicken recipes. This recipe comes from Betty Crocker Bisquick cookbooklet from October of 1998.
Provided by lauralie41
Categories One Dish Meal
Time 1h37m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In medium bowl combine baking mix, beans, and dressing. Using an ungreased 9x3 springform pan, spread combined mixture in bottom and 2 inches up the sides.
- Starting with chicken, layer the spinach and cheese over the crust. Mix eggs and milk, pour over cheese. Sprinkle almonds over top.
- Bake for 50 to 55 minutes or until golden brown and a knife inserted in the center comes out clean. Allow 10 minutes to stand and than loosen sides of torta from pan. Remove springform pan sides, slice, and serve.
HEALTHIER CHICKEN "TORTAS"
My boyfriend became addicted to the tortas they served at a little taco stand by his old place in LA. I created this healthier version to satisfy his cravings at home. He loves them. Of course nothing truly compares to that awesome, authentic torta roll, but the rest of the ingredients are fairly authentic. The toasted whole wheat bread works just fine for us...as long as all of our fixins are present, we're golden. :-) Prep time does not include marinating time.
Provided by Robyns Cookin
Categories Chicken Breast
Time 40m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 15
Steps:
- MARINATE:.
- Mix together the tomato sauce, olive oil, vinegar, lime juice, chili powder, cumin, cayenne pepper, onion powder, and garlic powder.
- Pour over the chicken, turning once to coat.
- Refrigerate for 2-3 hours.
- Grill until cooked.
- Let cool slightly and shred with a fork.
- SERVE:.
- For each sandwich, spread avocado on the insides of both pieces of bread.
- Top with shredded chicken, onion, lettuce, and hot sauce.
Nutrition Facts : Calories 453.9, Fat 25.7, SaturatedFat 3.9, Cholesterol 43.9, Sodium 376.5, Carbohydrate 35.2, Fiber 9.5, Sugar 4.3, Protein 24.8
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5/5 (1)Total Time 1 hr 19 minsCategory LunchCalories 522 per serving
- In a large glass container, add chicken strips, lime juice, garlic, 1 tablespoon olive oil, cumin, oregano, salt, and pepper.
CHICKEN TORTA WITH CILANTRO LIME MAYO | MEXICAN PLEASE
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5/5 (1)Total Time 30 minsServings 2Calories 1060 per serving
- Preheat the oven to 450F. Add 1 tablespoon of butter to a baking dish and put it in the oven for a minute or so to melt the butter. Dredge the chicken breasts in the butter and season each side liberally with your choice of seasoning (I used salt, black pepper, ground New Mexican chili and ancho chili powder).
- Bake chicken for 15 minutes or until the center is no longer pink. Once cooked, cover with foil and let rest for a few minutes before serving.
- In a blender or food processor add the following ingredients: 1/2 cup mayo, 15-20 sprigs cilantro, juice of 1 lime, 1 garlic clove, 1/4 jalapeno, pinch of salt, and some freshly cracked black pepper. Combine well and take a taste, adding more lime or cilantro if necessary.
- I usually tear out and discard the inner portion of the sandwich rolls and then put them in the oven for the last few minutes of the chicken bake.
BEST AND WORST MEXICAN DISHES FOR YOUR HEALTH - WEBMD
From webmd.com
- Pick the Right Dish. There’s no denying that Mexican food is delicious. But many of the entrees are made with oil, lard, and salt -- and loaded with cheese and sour cream.
- Worst: Deluxe Burrito. When it comes to burritos, size matters. In restaurants, this dish often offers up several servings of rice, beans, and meat.
- Best: Burrito Bowl. Unwrap that burrito, and you’ll save about 300 calories to start. For a healthy bowl, go with brown rice, black or pinto beans, and grilled chicken or lean steak.
- Best: Tacos. Tacos have built-in portion control. They’re smaller than most of the other things on the menu, so you can keep calories in check. Order the grilled chicken, lean steak, or grilled fish on a baked corn tortilla.
- Worst: Refried Beans. Despite their name, these mashed beans aren’t usually fried. But they’re often flavored with a big scoop of lard. That’s why a cup of refried beans can have about 10 grams of fat.
- Best: Black or Pinto Beans. In a taco or as a side, black or pinto beans are a healthy pick. They’re usually slow-cooked with onion, garlic, and spices.
- Worst: Queso. This cheesy appetizer is loaded with fat and calories. Go for the salsa or pico de gallo instead. Their tomatoes have an antioxidant called lycopene, which may help protect you against heart disease and certain cancers.
- Worst: Taco Salad. A salad sounds like it should be a healthy meal, but this version can have more calories than a burrito. The fried shell alone packs in nearly 400.
- Best: Soup. In Mexican cuisine, many soups are high in nutrients and low in calories. Look for one made with broth. Good bets are black bean, chicken tortilla, and shrimp (caldo de camaron) soups.
- Worst: Quesadilla. At home, this can be a quick and healthy meal. But some restaurants do it a bit differently. A pile of meat and cheese is sandwiched between two giant flour tortillas, then pan-fried.
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