Chicken Torta with Cilantro Lime Mayo in Your Pressure Cooker
This is a great Chicken Torta combo to keep in mind for quick meals. Fresh avocado and plenty of Cilantro Lime sauce will turn it into one of the best sandwiches you'll ever have. So good!
Equipment
- 1 Grill or skillet
- 1 Pan For toasting bread
Ingredients
Main ingredients
- 2 chicken breasts seasoned with ½ teaspoon salt and freshly cracked black pepper
- 3-4 sandwich rolls for the perfect torta base
- 1 ripe avocado sliced creamy for richness
- 1 tablespoon butter to toast your rolls just right
- cheese optional, to melt over the chicken
- pickled jalapenos and tomatoes to add a fresh and spicy kick
- 1 tablespoon ground New Mexican chili optional but awesome
- 1 teaspoon ancho chile powder optional
- ½ cup mayonnaise
- 15-20 sprigs fresh cilantro
- 1 lime juice
- 1 clove garlic
- ¼ jalapeno
- salt and freshly cracked black pepper
Instructions
Instructions
- Preheat your grill or skillet over medium heat while you get the chicken ready. Season those breasts good with salt and pepper.
- Cook the chicken for about 6 to 7 minutes per side until golden brown and fully cooked.
- Once done, take the chicken off heat and let it rest to keep juices in.
- While the chicken rests, melt butter in a pan to toast your sandwich rolls lightly.
- Spread zesty cilantro lime mayo on the rolls generously.
- Layer sliced chicken, avocado, cheese or pickled jalapenos, and tomatoes.
- Top with the other half of the roll and serve immediately.
Notes
Feel free to grill or saute the chicken as the real star of the sandwich is the Cilantro Lime sauce. For the sauce, you can substitute some or all of the mayonnaise for plain Greek yogurt. Adding ¼ jalapeno to the Cilantro Lime sauce gives it a mild heat, but you are welcome to make a more fiery batch by adding ½ jalapeno or more.