Low Carb Mexican Torta
Savor the bold, zesty flavors of this **Low Carb Mexican Torta**, a lighter twist on the classic Mexican sandwich. Perfect for those watching their carbs, this recipe features tender, juicy chicken breasts marinated in a blend of cumin, paprika, and garlic, then grilled to perfection. Layers of creamy avocado mash, crisp lettuce, fresh tomato, and vibrant cilantro are nestled between slices of toasted low-carb bread for a satisfying and wholesome meal. Add an optional kick of heat with jalapeño slices, and finish with a touch of lime for tangy brightness. Ready in just 35 minutes, this protein-packed torta is ideal for quick lunches or family dinners and brings all the vibrant taste of Mexico to your plate—without the guilt!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Low-carb bread
- 1 large Avocado
- 1 whole Lime
- 4 leaves Lettuce
- 1 large Tomato
- 0.5 medium Red onion
- 0.25 cup Fresh cilantro
- 2 tablespoons Mayonnaise
- 1 optional Jalapeño pepper
Instructions
Begin by marinating the chicken breasts. In a small bowl, mix together olive oil, cumin powder, paprika, garlic powder, salt, and black pepper.
Place the chicken breasts in a shallow dish or ziplock bag and pour the marinade over them. Ensure the chicken is well coated.
Let the chicken marinate for at least 15 minutes. For better flavor, marinate for up to 1 hour in the refrigerator.
While the chicken is marinating, prepare the other ingredients. Halve the avocado, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork and mix in the juice of one lime. Set aside.
Slice the tomato and red onion thinly and set aside. If using, slice the jalapeño pepper as well.
Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes on each side, or until they are fully cooked and have a nice char.
Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
Lightly toast the slices of low-carb bread to your preference.
To assemble the torta, spread a layer of mashed avocado on one side of each bread slice.
Spread a thin layer of mayonnaise on the other side of each bread slice.
Layer the lettuce, sliced chicken, tomato, red onion, cilantro, and jalapeño (if using) on each sandwich.
Top each torta with another slice of bread and gently press down.
Slice each torta in half and serve immediately. Enjoy your low carb Mexican Torta.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 24.9 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
