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Pulled Chicken Torta

Rating:

Prep: 30 min

Cook: 45 min

Ready In: 1hr 15 min

Pulled Chicken Torta Pulled Chicken Torta

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  • Serves: 4

    Prep time: 20 mins

    Cook time: 45 mins

  • Ingredients

    • 4 Mission® Flour Soft Taco

    • 1½ lbs. Chicken thighs, boneless, skinless

    • 1 cup Mojo marinade, prepared

    • ¼ cup Red onion, sliced

    • 1 tbsp. Olive oil

    • Salt and pepper to taste

    • ¼ cup Avocado, diced

    • ¼ cup Queso fresco cheese, crumbled

  • Instructions

    • In a slow-cooker, combine chicken thighs and mojo marinade. Cover and cook on high for 4 hours, or on low for 6 to 8 hours, or until fork tender.

    • Remove chicken from slow-cooker and allow to rest for 15 minutes. Once cool enough to handle, using a fork, shred the chicken into desired sized pieces. Reserve warm for assembly.

    • While the chicken is resting, in a skillet, over medium-high heat, heat the olive oil. Add the red onions and sauté until softened and lightly browned. Season with salt and pepper to taste. Reserve warm for assembly.

    • To assemble: Pre-heat a Panini press. Place ½ cup shredded chicken onto one half of each tortilla. Top with 1 tbsp. sauteed red onion, 1 tbsp. diced avocado, and 1 tbsp. crumbled queso fresco cheese. Fold the tortilla in half. Repeat for each tortilla. In the heated Panini press, grill each torta until golden brown, crispy, and heated through. Serve.

  • Tips

    Digestive Health Tortillas are only available in the Western region of the US
  • Click to see Nutritional Information