Flavor-Packed Chicken Torta Sandwich You’ll Crave Daily

This Flavor-Packed Chicken Torta Sandwich brings together irresistible flavors in every bite.

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Prep Time 15

Cook Time 12

Cooling Time 5

Total Time 32

Servings: 4 sandwiches

Course: Lunch

Cuisine: Mexican

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Dough

2 cups All-Purpose Flour Swap with gluten-free flour for a lighter option.
1 teaspoon Baking Soda Acts as a leavening agent.
1/2 teaspoon Salt Use sea salt for a subtle twist.
1/2 cup Coconut Oil Can be substituted with vegan butter.
3/4 cup Brown Sugar Coconut sugar is a great alternative.
1 teaspoon Vanilla Extract Use pure extract for best results.
1 cup Dairy-Free Chocolate Chips Carob chips can be used as an alternative.
1/2 cup Nut Milk Use your favorite plant-based milk.

Equipment

Oven
Baking Tray
Mixing bowls
whisk
spoon

Method

Step-by-Step Instructions

Preheat your oven to 350°F (177°C) and line a baking tray with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, mix melted coconut oil with brown sugar and vanilla extract until smooth.
Gradually add dry mixture to wet ingredients, stirring in nut milk to form a soft dough.
Gently fold in the dairy-free chocolate chips.
Scoop portions of the dough onto the prepared baking tray, spacing them 2 inches apart.
Bake for 10-12 minutes until edges are golden and centers are slightly soft.
Allow cookies to cool on a wire rack before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 5gMonounsaturated Fat: 1gSodium: 80mgPotassium: 50mgFiber: 1gSugar: 6gCalcium: 20mgIron: 1mg

Notes

These cookies can be enhanced with nuts or dried fruit. Chilling the dough helps prevent spreading.

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