Paleo Mexican Torta
Elevate your sandwich game with this Paleo Mexican Torta—a flavorful, grain-free twist on a classic favorite. Perfectly seasoned chicken breast, creamy mashed avocado, and fresh toppings like vibrant tomato, red onion, and fragrant cilantro come together between golden, homemade paleo buns crafted from almond and coconut flour. Designed to be gluten-free, dairy-free, and packed with wholesome ingredients, this Mexican torta is ideal for those following a paleo or clean-eating lifestyle. Quick to prepare and loaded with bold spices like cumin and chili powder, it's a satisfying and nutritious meal option that's ready in under an hour. Whether you're hosting a casual lunch or enjoying a weeknight dinner, this recipe promises to deliver authentic flavors with a healthy twist.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 3 large eggs
- 0.5 cup almond milk
- 2 tablespoons olive oil
- 1 juice lime
- 1 pound chicken breast
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 large avocado
- 1 large tomato
- 0.5 medium red onion
- 0.25 cup fresh cilantro
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the almond flour, coconut flour, baking powder, and sea salt together.
In a separate bowl, whisk together the eggs, almond milk, olive oil, and lime juice until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Divide the dough into 4 equal parts and shape each into a bun or round disk. Place them on the prepared baking sheet.
Bake for 15-18 minutes, or until the buns are firm and golden brown on top. Let them cool slightly before using.
While the buns are baking, season the chicken breast with cumin, chili powder, garlic powder, and a pinch of salt. Heat some olive oil over medium heat in a skillet, and cook the chicken breast until cooked through and no longer pink, about 7-8 minutes per side. Let it rest before slicing.
Mash the avocado in a small bowl and season with a little salt and lime juice.
Slice the tomato and red onion thinly, and chop the fresh cilantro.
To assemble the tortas, slice each bun in half. Spread a layer of mashed avocado on the bottom half, then layer with slices of chicken, tomato, and red onion.
Sprinkle with chopped cilantro, place the top half of the bun on, and serve while warm.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 2221 mg | 97% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 18.6 g | ||
| Protein | 219.2 g | 438% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 974 mg | 75% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4850 mg | 103% | |
*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.
