No-Cook Mexican Chicken Tortas with Chipotle Mayo, Black Beans and Avocado
Shred a cold rotisserie chicken and toss it with lime and pickled jalapeño brine. Spread soft rolls with refried black beans and chipotle mayo, then stack on chicken, avocado, tomato, onion, lettuce and queso fresco. No fire or stove needed. It takes about 20 minutes, and you can feed four people.
A torta is a Mexican sandwich built on a soft, crusty roll. This one is made cold, so there's no fire, no stove and no pan to scrub. The refried beans act as a spread and keep the roll from getting soggy. The smoky chipotle mayo and tangy jalapeño chicken do the rest.
It's a good lunch for a trail day or a drive-in arrival day. Everything is prepped on one cutting board. Keep the chicken and cheese in the cooler until the moment you build, and the sandwiches stay safe and fresh.
No-Cook Mexican Chicken Tortas with Chipotle Mayo, Black Beans and Avocado
- Prep
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- No heat needed
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- Cutting board
- Sharp knife
- 3 mixing bowls
- Fork and spoon
- Small plate for pressing
- Cooler with ice
- Trash bag
Steps
-
Set up cold station
Wash your hands and clear a clean cutting board or table. Keep the chicken and queso fresco in the cooler until you need them.
-
Dress the chicken
Pull the meat off the bones and shred it into a bowl. Toss with the lime juice, jalapeño brine and a pinch of salt.
-
Mix chipotle mayo
Stir the mayonnaise and adobo sauce together in a small bowl. Start with 1 tablespoon of adobo and add more if you like more heat.
-
Mash the avocado
Scoop the avocados into a bowl. Mash with a fork and season with a pinch of salt.
-
Split and spread
Slice the rolls open. Spread refried beans on the bottom halves and chipotle mayo on the top halves.
-
Build the tortas
Layer chicken, avocado, tomato, onion, jalapeño slices, lettuce, queso fresco and cilantro on the beans. Close the rolls.
-
Press and serve
Set a plate on top of the tortas and press down gently for a minute so everything holds together. Cut each in half and eat right away.
Trail Notes
Buy a fully cooked rotisserie chicken the day you leave and chill it fast. Pack it on ice at 40°F or below and use it within two days. Pack the raw-looking tomatoes and avocados separately so the chicken juices never touch them.
Cooked chicken should not sit out longer than 2 hours, or 1 hour if it's above 90°F. Build the sandwiches in one go and put leftover chicken back in the cooler right away. Toss anything that sat out too long.
Swap the rotisserie chicken for two 10-oz pouches or cans of cooked chicken, drained. Use shelf-stable crumbly cheese or skip it, and pick firm, unripe-side avocados that hold for a day or two.
Pack out the jalapeño brine, can and avocado skins in a sealed trash bag. Don't pour brine on the ground, since salty liquid draws wildlife. Wash your cutting board at least 200 feet from water.
Campers ask
What bread is best for a Mexican torta?
Bolillo or telera rolls are the classic choice because they're crusty outside and soft inside. If you can't find them, use soft hoagie or ciabatta rolls.
Can I make tortas ahead for a hike or drive?
Yes. Wrap them tightly in foil or wax paper and keep them in the cooler for up to 4 hours. Pack the avocado and tomato separately and add them when you eat so the rolls stay crisp.
How do I make this vegetarian?
Skip the chicken and double the beans. Add sliced cooked or canned nopales, extra avocado and a thick layer of queso fresco for a filling meatless torta.
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