Nuevo Latino Halal Chicken Tortas with Avocado and Pickled Jalapeños

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Toasted sandwich rolls filled with spiced halal chicken, creamy avocado, and tangy pickled jalapeños for a vibrant Nuevo Latino twist. This Latin American-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs boneless halal chicken thighs, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into strips boneless halal chicken thighs
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 4 bolillo rolls or sandwich buns
• 1, sliced ripe avocado
• 1/4 cup pickled jalapeños
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 4 lettuce leaves
• 8 tomato slices

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, toss 1 lb halal chicken thigh strips with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat a large skillet over medium-high heat. Add the spiced chicken strips and sauté for 6-7 minutes, stirring occasionally, until cooked through and slightly caramelized.
3. Step 3: While chicken cooks, split 4 bolillo rolls and toast them face down in a separate pan or toaster until golden and crisp.
4. Step 4: In a small bowl, mix 1/4 cup mayonnaise with 1 tbsp lime juice to create a tangy spread.
5. Step 5: Assemble each torta by spreading the lime mayo on the toasted rolls, layering with lettuce leaves, 2 tomato slices, cooked chicken strips, sliced avocado from 1 fruit, and 1 tbsp pickled jalapeños. Serve immediately.