Chicken Tortas

By Fruits & Veggies - More Matters
This quick and delicious recipe is a great way to use up leftover cooked chicken.

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  • Prep Time: 20 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, White, Green


2    cups cooked, shredded chicken
2/3 cup rinsed and drained red kidney beans
1    teaspoon chili powder
2    cups prepared fresh salsa
2    cups shredded romaine lettuce
4    thin white onion slices
1/2   cup shredded low fat Monterey Jack cheese
4    Bolillo or French rolls, cut in half lengthwise
2    radishes, sliced 


In a medium bowl, combine chicken, beans, chili powder and 1 cup of fresh salsa. 

In a second bowl, combine lettuce, onion, radishes, and cheese. 

Place equal amounts of chicken and lettuce mixtures inside of each roll. 

Spoon 1/4 cup fresh salsa over lettuce and close sandwich.

Each serving provides:  An excellent source of vitamin A, vitamin C, folate and fiber, and a good source of calcium, magnesium and potassium.


Nutritional Information

  • Calories:    572
  • Carbohydrates:    80g
  • Total Fat:    0.7g
  • Cholesterol:    73mg
  • Saturated Fat:   3.7g
  • Dietary Fiber:    8g
  • % of Calories from Fat:    17%
  • Sodium:    213 mg
  • Protein:    39g
  • Recipe Credit
  • Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



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