chicken nuggets torta
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Chicken Nugget Torta

Servings: 8 tortas


  • 1 bag Tyson Fun Nuggets or Tyson Chicken Nuggets
  • 4 tablespoons sour cream
  • 4 tablespoons mayo
  • 12 cilantro sprigs washed, divided
  • 8 bolillos found at almost any grocer that serves the Latino community or a Mexican bakery. You can also use French rolls
  • Yellow mustard to taste
  • 8 lettuce leaves washed
  • 2 tomatoes sliced
  • 16-1/4 inch cheese slices of your choice I like queso fresco, but you can use mozzarella, Swiss, cheddar or Monterey Jack
  • 2 avocados peeled and sliced
  • Pickled jalapeños optional, but really great with it
  • Pre-heat oven to 350 degrees F.


  • Warm up chicken nuggets following the instructions on the package. For me, it took 11-12 minutes.
  • Mix sour cream and mayonnaise (if you can get mayonnaise with lime juice, even better). Finely chop 4 cilantro sprigs, add to cream and mayo, mix well, and set aside.

Assemble the torta.

  • Cut one bolillo in half transversely, spread yellow mustard on one side and cilantro-cream-mayo on the other side. Add lettuce, tomatoes, cheese, 5 chicken nuggets, avocado and a cilantro sprig. Add sliced and seeded pickled jalapeños if you wish (I love them). Repeat.
  • Enjoy with a glass of drinkable yogurt.
Course: Chicken & Turkey, Lunch
Cuisine: American, Mexican
Author: Silvia


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