Miniature torta rolls or any small water rolls work well for these mini chicken tortas. Refried beans, tomatoes and avocados are always found on tortas, but either ham or Oaxaca cheese is an easy substitute for the chicken. I’ve left the sliced onion out of these, but you can put out a small dish of pickled jalapeño strips on the side. Somewhat surprisingly, lots of kids like them on a tortita de pollo.
Ingredients
- 12 mini torta rolls
- ¾ cup refried beans
- ¼ cup mayonnaise
- 1 whole, bone-in chicken breast, cooked until just tender, and shredded
- 12 ¼-inch slices of roma tomato
- 12 slices avocado
Slice each roll horizontally and pull out any excess soft center, called the miga. Spread one side of each roll with 1 tablespoon refried beans and the other side with 1 teaspoon of mayonnaise.
Divide the shredded chicken among the tortas, placing it on top of the beans. Top each with a slice of tomato and a slice of avocado. Press the other half of the roll onto the torta. These can also be pressed in a panini press. Makes 12 mini tortas.
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