33+ Mouthwetring Authentic Mexican Sandwich Recipes You Need to Try

If you’re a fan of bold flavors and delicious sandwiches, then you’re in for a treat! Mexican cuisine offers an array of sandwiches that are far from ordinary, bringing together fresh ingredients, rich traditions, and vibrant tastes.

From the classic torta to regional specialties, these sandwiches showcase the heart of Mexican street food culture.

Whether you’re new to Mexican cuisine or a seasoned enthusiast, the following recipes will take your taste buds on a flavorful journey.

Get ready to experience the true essence of authentic Mexican sandwiches that are perfect for any meal of the day!

33+ Mouthwetring Authentic Mexican Sandwich Recipes You Need to Try

Authentic Mexican sandwiches offer a wonderful way to experience the diverse and rich flavors of Mexico, all while enjoying a satisfying meal.

Whether it’s the crispy, savory torta or a unique regional creation, these sandwiches bring a little bit of Mexico right to your kitchen.

So gather your ingredients, get creative with your fillings, and let the bold flavors of Mexico inspire your next meal.

Your taste buds will thank you!

Torta de Pollo al Pastor (Low-Carb Chicken Al Pastor Sandwich)

This low-carb take on the classic Mexican “Torta al Pastor” swaps out the bread for lettuce wraps while maintaining the flavor and essence of the traditional sandwich. Tender marinated chicken is grilled to perfection with earthy spices and tangy pineapple, all wrapped up in a crisp lettuce leaf for a keto-friendly alternative.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup pineapple, diced
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 4 large lettuce leaves (for wraps)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup avocado, sliced

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. In a bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, cinnamon, cloves, salt, and pepper to create a marinade.
3. Rub the marinade onto the chicken breasts and let them marinate for at least 30 minutes.
4. While the chicken is marinating, prepare the toppings: Dice the pineapple, chop the cilantro, and slice the red onion and avocado.
5. Grill the chicken for 6-7 minutes on each side until cooked through.
6. Let the chicken rest for a few minutes before slicing it thinly.
7. To assemble the sandwich, place the grilled chicken on the lettuce leaf, top with pineapple, cilantro, onion, and avocado slices.
8. Wrap the lettuce around the fillings to form a sandwich.

The Torta de Pollo al Pastor is a flavorful, low-carb alternative to the traditional sandwich. By using lettuce instead of bread, you keep the meal keto-friendly while still enjoying the essence of a beloved Mexican classic. The sweet and savory combination of marinated chicken, pineapple, and fresh toppings provides a satisfying and healthy lunch option. Perfect for anyone on a keto diet or simply looking to enjoy a lighter version of a rich, flavorful meal.

Torta de Asada (Low-Carb Grilled Beef Sandwich)

The Torta de Asada is a beloved Mexican sandwich featuring juicy grilled beef, usually served on a crusty roll. In this low-carb variation, we replace the traditional bread with zucchini slices for a fresh, crunchy, and keto-friendly option that doesn’t sacrifice flavor. The marinated grilled beef is complemented with tangy pickled jalapeños and creamy avocado, creating a hearty and satisfying lunch.

Ingredients:

• 2 boneless rib-eye steaks
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 medium zucchinis (cut into 1/2-inch thick slices)
• 1/4 cup pickled jalapeños, sliced
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, sliced
• 1 tablespoon mayonnaise (optional)

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. In a bowl, mix olive oil, lime juice, garlic powder, onion powder, cumin, salt, and pepper.
3. Coat the rib-eye steaks with the marinade and let them sit for 20-30 minutes.
4. Slice the zucchinis into thick rounds to serve as the “bread” for the sandwich.
5. Grill the steaks for 4-5 minutes per side for medium-rare, or longer if desired.
6. Grill the zucchini slices for about 2 minutes per side until tender but still firm.
7. Once the steak is done, let it rest for a few minutes before slicing thinly against the grain.
8. To assemble, layer the grilled zucchini slices with the sliced steak, pickled jalapeños, cilantro, avocado slices, and optional mayo.

The Torta de Asada with zucchini slices as the bread is an innovative, keto-friendly twist on the traditional Mexican sandwich. Grilled beef, complemented by the freshness of avocado and the zing of pickled jalapeños, makes each bite a flavorful experience. The zucchini adds a refreshing crunch and is a great low-carb option for anyone following a keto diet or wanting to enjoy a healthy, flavorful Mexican meal. This is the perfect sandwich for a quick, filling lunch.Torta de Cochinita Pibil (Low-Carb Pulled Pork Sandwich)

Cochinita Pibil is a traditional Mexican slow-cooked pulled pork dish, infused with achiote and citrus flavors. In this low-carb version, we skip the bread and serve the tender, flavorful pork in a lettuce wrap, keeping it keto while still rich in flavor. The addition of pickled red onions and a touch of lime creates a perfect balance of savory and tangy elements.

Ingredients:

• 2 pounds pork shoulder
• 1 tablespoon olive oil
• 2 tablespoons achiote paste
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• Salt and pepper to taste
• 4 large lettuce leaves (for wraps)
• 1/4 cup pickled red onions
• 1 lime, cut into wedges
• Fresh cilantro, chopped

Instructions:

1. In a bowl, combine achiote paste, orange juice, lime juice, cumin, garlic powder, oregano, salt, and pepper to create the marinade.
2. Rub the marinade over the pork shoulder and let it sit for at least 2 hours or overnight in the fridge.
3. Preheat the oven to 300°F (150°C).
4. Place the marinated pork in a roasting pan and cover with foil. Roast for 3-4 hours until the pork is fork-tender.
5. Shred the pork with a fork and mix with any remaining cooking juices.
6. To assemble, place a generous portion of the pulled pork in each lettuce leaf and top with pickled red onions, a sprinkle of cilantro, and a squeeze of lime juice.

This Torta de Cochinita Pibil offers all the delicious flavors of the traditional Mexican dish but in a low-carb, keto-friendly form. The tender, flavorful pulled pork paired with the sharpness of pickled onions and fresh cilantro creates a rich, mouthwatering meal. Served in crisp lettuce wraps, this sandwich is not only healthier but also perfect for those looking for a lighter yet fulfilling option. The balance of savory, tangy, and fresh elements makes this sandwich an ideal lunch choice.

Torta de Carnitas (Low-Carb Slow-Cooked Pork Sandwich)

Carnitas, or Mexican-style slow-cooked pork, is typically served in a sandwich with soft bread. For a keto-friendly version, this recipe substitutes bread with a fresh, crunchy lettuce wrap. The pork is slow-cooked until it’s fall-apart tender and is complemented by the tanginess of a lime wedge, creamy avocado, and crunchy cabbage slaw, making for a perfect low-carb, flavorful lunch.

Ingredients:

• 2 pounds pork shoulder or pork butt
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon oregano
• 1 bay leaf
• 1/2 cup chicken broth
• Salt and pepper to taste
• 4 large lettuce leaves (for wraps)
• 1/4 cup cabbage slaw (optional)
• 1 ripe avocado, sliced
• 1 lime, cut into wedges

Instructions:

1. In a large pot or slow cooker, heat olive oil over medium-high heat and brown the pork on all sides.
2. Once browned, add cumin, garlic powder, onion powder, oregano, salt, pepper, bay leaf, and chicken broth to the pot.
3. Cover and cook on low for 6-8 hours or until the pork is fork-tender.
4. Once cooked, shred the pork with two forks and mix it with the cooking juices.
5. To assemble, place a generous amount of shredded carnitas on the lettuce leaves, top with avocado slices, and garnish with cabbage slaw and lime wedges.

This Low-Carb Torta de Carnitas gives you the rich, savory flavors of traditional carnitas while staying true to a keto lifestyle by swapping bread for fresh lettuce. The shredded pork, slow-cooked to tender perfection, pairs beautifully with creamy avocado and a tangy slaw, creating a satisfying meal without the carbs. Whether you’re on a keto diet or just looking for a healthier lunch option, this sandwich delivers bold flavors in every bite.

Torta de Pescado (Low-Carb Fish Sandwich)

A classic Mexican Torta de Pescado is typically filled with fried fish and served on a soft roll. This low-carb version keeps the crispy, seasoned fish but swaps the bread for a fresh lettuce wrap. Topped with a zesty crema, pickled onions, and cilantro, this sandwich is a flavorful, healthy alternative to a traditional fish sandwich.

Ingredients:

• 4 white fish fillets (such as tilapia or cod)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 large lettuce leaves (for wraps)
• 1/4 cup pickled red onions
• 1/4 cup sour cream
• 1 tablespoon lime juice
• Fresh cilantro, chopped

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Season the fish fillets with olive oil, paprika, chili powder, garlic powder, salt, and pepper.
3. Grill the fish for 3-4 minutes per side or until fully cooked and flaky.
4. While the fish is grilling, mix sour cream with lime juice to create a zesty crema.
5. Once the fish is done, place each fillet on a large lettuce leaf, and top with pickled red onions, cilantro, and a drizzle of lime crema.

This Torta de Pescado offers a fresh, light, and low-carb alternative to the traditional Mexican fish sandwich. The grilled fish fillets provide a delicate and smoky flavor, enhanced by the zingy lime crema and the tang of pickled onions. Wrapped in crisp lettuce leaves, it’s a deliciously healthy sandwich perfect for anyone on a keto diet or anyone seeking a lighter, flavorful lunch option.

Torta de Chorizo (Low-Carb Chorizo Sandwich)

Chorizo is a Mexican sausage known for its spicy, bold flavor. Traditionally served in a sandwich, this low-carb version uses lettuce as the “bread” to keep it keto-friendly. The chorizo is cooked with onions, peppers, and spices, creating a rich and flavorful filling. Topped with fresh avocado and a squeeze of lime, this sandwich brings the heat and excitement of traditional Mexican chorizo in a healthy, low-carb package.

Ingredients:

• 1 pound Mexican chorizo sausage
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 small bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 large lettuce leaves (for wraps)
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the chorizo and cook, breaking it up with a spoon, until browned and fully cooked (about 5-7 minutes).
3. Add the diced onion, bell pepper, cumin, chili powder, paprika, salt, and pepper. Cook for another 2-3 minutes, until the vegetables are softened.
4. To assemble, place a generous scoop of the chorizo mixture on each lettuce leaf, top with sliced avocado, cilantro, and a squeeze of lime.

This Low-Carb Torta de Chorizo packs all the delicious flavors of traditional Mexican chorizo in a healthy, keto-friendly wrap. The richness of the chorizo, combined with the fresh crunch of lettuce, creamy avocado, and tangy lime, makes this sandwich a satisfying meal without the carbs. Perfect for a spicy, flavorful lunch, it’s an excellent choice for those looking for a low-carb Mexican-inspired dish.

Torta de Pollo con Mole (Low-Carb Chicken Mole Sandwich)

Mole is a rich and flavorful sauce made from ingredients like chiles, chocolate, and spices, often served over chicken. This low-carb Torta de Pollo con Mole replaces bread with lettuce wraps, making it a keto-friendly twist on the traditional Mexican dish. The tender grilled chicken is smothered in the complex, spicy-sweet mole sauce, creating a satisfying and bold sandwich alternative.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup mole sauce (homemade or store-bought)
• 4 large lettuce leaves (for wraps)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled queso fresco
• 1 lime, cut into wedges

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Season the chicken breasts with olive oil, salt, and pepper.
3. Grill the chicken for 6-7 minutes on each side, or until cooked through and golden brown.
4. Heat the mole sauce in a small saucepan over medium-low heat until warm.
5. Once the chicken is cooked, slice it thinly and toss it in the warm mole sauce.
6. To assemble, place the mole-coated chicken on each lettuce leaf and top with cilantro, crumbled queso fresco, and a squeeze of lime.

The Torta de Pollo con Mole is a flavorful and aromatic sandwich alternative that combines the richness of chicken and mole with the freshness of lettuce. The mole sauce adds a depth of flavor, making each bite a savory and slightly sweet experience. This low-carb version allows you to indulge in the beloved Mexican flavors while sticking to a keto-friendly meal. Perfect for anyone looking to enjoy a hearty, bold lunch without the carbs!

Torta de Camarones (Low-Carb Shrimp Sandwich)

The Torta de Camarones is a vibrant, seafood-based sandwich typically served with bread. In this low-carb version, lettuce leaves replace the bread, creating a fresh and light sandwich that’s still packed with the bold flavors of shrimp, garlic, and a tangy crema. The addition of avocado and a sprinkle of fresh herbs makes this sandwich a refreshing and satisfying keto-friendly meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 large lettuce leaves (for wraps)
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 ripe avocado, sliced
• Fresh cilantro, chopped
• 1 small cucumber, sliced thin

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Season the shrimp with garlic powder, paprika, cumin, salt, and pepper.
3. Cook the shrimp in the skillet for 2-3 minutes per side, until pink and cooked through.
4. In a small bowl, mix sour cream and lime juice to create a tangy crema.
5. To assemble, place the shrimp on each lettuce leaf, top with avocado slices, cucumber, cilantro, and a drizzle of lime crema.

The Torta de Camarones provides a delicious and fresh seafood alternative for those on a low-carb or keto diet. The seasoned shrimp are savory and slightly spicy, complemented by creamy avocado and a tangy crema. Wrapped in crisp lettuce, this sandwich delivers all the bold flavors of a traditional Mexican shrimp torta, but in a much lighter, healthier way. Perfect for a refreshing lunch, it’s a satisfying choice for seafood lovers looking for a keto-friendly meal.

Torta de Pollo y Guacamole (Low-Carb Chicken and Guacamole Sandwich)

This Torta de Pollo y Guacamole is a simple yet flavorful sandwich, featuring grilled chicken paired with creamy guacamole. By replacing the bread with lettuce wraps, this version stays low-carb and keto-friendly, but still full of fresh ingredients like cilantro, lime, and tomato. It’s a quick and satisfying option for anyone craving a healthy and delicious Mexican-inspired lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe avocado
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup diced tomato
• 4 large lettuce leaves (for wraps)

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Season the chicken breasts with olive oil, salt, and pepper.
3. Grill the chicken for 6-7 minutes on each side, or until cooked through and golden brown.
4. In a bowl, mash the avocado and mix with lime juice, cilantro, and diced tomato to create a creamy guacamole.
5. To assemble, place the grilled chicken on each lettuce leaf and top with a generous scoop of guacamole.

The Torta de Pollo y Guacamole is a fresh and satisfying sandwich that delivers the best of both worlds: tender, grilled chicken paired with rich, creamy guacamole. The lettuce wrap keeps the meal light and keto-friendly while still being hearty and flavorful. With the bright flavors of cilantro, lime, and tomato, this sandwich is a quick and healthy option that’s sure to please anyone looking for a low-carb Mexican-inspired meal. Perfect for lunch or a light dinner!

Torta de Bistec (Low-Carb Steak Sandwich)

The Torta de Bistec is a beloved Mexican sandwich filled with juicy, grilled steak. In this low-carb variation, we replace the bread with large, crisp lettuce leaves, keeping the meal keto-friendly without losing any of the bold flavors. The tender steak is complemented by sautéed onions, peppers, and a zesty squeeze of lime, making for a savory and satisfying lunch.

Ingredients:

• 2 rib-eye steaks or flank steaks
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 small onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 lime, cut into wedges
• 4 large lettuce leaves (for wraps)
• Fresh cilantro, chopped (optional)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. Season the steaks with olive oil, salt, pepper, cumin, and paprika.
3. Grill the steaks for 5-7 minutes on each side or until your preferred doneness is achieved.
4. While the steak is grilling, sauté the onion and bell pepper in a pan with a little olive oil over medium heat until softened (about 5 minutes).
5. Let the steaks rest for a few minutes, then slice them thinly against the grain.
6. To assemble, place a generous portion of the sliced steak on each lettuce leaf, top with the sautéed onions and peppers, and a squeeze of lime.

The Low-Carb Torta de Bistec offers all the deliciousness of a traditional steak sandwich but without the carbs, thanks to the lettuce wrap. Grilled steak paired with sautéed vegetables creates a mouthwatering combination, while the fresh lime adds a burst of citrus to balance the richness of the meat. This sandwich is a great option for anyone on a keto diet or anyone simply looking for a tasty, low-carb lunch with bold flavors. Perfect for steak lovers!

Torta de Alambre (Low-Carb Skewered Meat Sandwich)

A traditional Torta de Alambre consists of skewered and grilled meats, often served with cheese, peppers, and onions. In this low-carb version, we replace the bread with lettuce wraps to create a fresh, keto-friendly sandwich. The skewered meats are marinated and grilled to perfection, then topped with sautéed vegetables and creamy cheese, creating a rich and flavorful meal without the carbs.

Ingredients:

• 1 pound beef sirloin or chicken breast, cut into cubes
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 small onion, sliced
• 1 small bell pepper, sliced
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 4 large lettuce leaves (for wraps)
• Fresh cilantro, chopped (optional)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. In a bowl, mix olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
3. Toss the meat cubes in the marinade and let sit for 20-30 minutes.
4. Thread the marinated meat onto skewers and grill for 3-4 minutes on each side until cooked through.
5. While the meat is grilling, sauté the onions and bell peppers in a pan until softened (about 5 minutes).
6. Once the meat is cooked, remove it from the skewers and layer it onto the lettuce wraps, topping with sautéed vegetables and a sprinkle of shredded cheese.
7. Garnish with fresh cilantro and serve with lime wedges.

This Low-Carb Torta de Alambre captures all the smoky, savory flavors of a traditional Mexican grilled meat sandwich while staying keto-friendly by using lettuce wraps instead of bread. The marinated meat, combined with sautéed peppers and onions and melted cheese, creates a satisfying meal full of flavor. It’s a great lunch option for anyone looking for a hearty, low-carb Mexican dish that’s both tasty and filling.

Torta de Pollo con Pico de Gallo (Low-Carb Chicken with Fresh Salsa Sandwich)

The Torta de Pollo con Pico de Gallo is a refreshing and vibrant Mexican sandwich made with grilled chicken and topped with fresh, tangy salsa. In this low-carb version, we use lettuce wraps as a substitute for bread, ensuring the sandwich stays keto-friendly while still bursting with fresh ingredients. The grilled chicken is paired with a zesty pico de gallo, creating a light yet satisfying lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup fresh pico de gallo (diced tomatoes, onions, cilantro, and lime juice)
• 4 large lettuce leaves (for wraps)
• 1 ripe avocado, sliced
• Fresh cilantro, chopped

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Season the chicken breasts with olive oil, salt, and pepper.
3. Grill the chicken for 6-7 minutes on each side or until fully cooked.
4. While the chicken is grilling, prepare the pico de gallo by combining diced tomatoes, onions, cilantro, and lime juice in a bowl.
5. Once the chicken is done, let it rest for a few minutes before slicing it thinly.
6. To assemble, place the grilled chicken slices on each lettuce leaf and top with a generous scoop of pico de gallo and avocado slices.
7. Garnish with fresh cilantro.

This Torta de Pollo con Pico de Gallo is a fresh, light, and low-carb Mexican-inspired sandwich that delivers bright, tangy flavors with every bite. The grilled chicken pairs perfectly with the zesty pico de gallo and creamy avocado, creating a satisfying and nutritious meal without the carbs. This low-carb sandwich is perfect for anyone looking for a quick and healthy lunch option that doesn’t

Torta de Longaniza (Low-Carb Mexican Sausage Sandwich)

Longaniza, a flavorful Mexican sausage, is often enjoyed in sandwiches, but for a keto-friendly version, we skip the bread and use crisp lettuce wraps. The spicy sausage is sautéed until golden brown and combined with sautéed peppers and onions for extra flavor. Topped with creamy avocado and a squeeze of lime, this low-carb Torta de Longaniza brings the heat and richness of the sausage while keeping it light and healthy.

Ingredients:

• 1 pound longaniza sausage (or Mexican chorizo as an alternative)
• 1 tablespoon olive oil
• 1 small onion, sliced
• 1 small bell pepper, sliced
• 1/4 cup shredded cheese (optional, for topping)
• 1 ripe avocado, sliced
• 4 large lettuce leaves (for wraps)
• 1 lime, cut into wedges
• Fresh cilantro, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Remove the longaniza from its casing and crumble it into the skillet. Cook for 6-8 minutes, breaking it up with a spoon, until browned and cooked through.
3. Add the sliced onion and bell pepper to the skillet and cook for another 3-4 minutes, until the vegetables are softened.
4. To assemble, place a portion of the longaniza mixture onto each lettuce leaf.
5. Top with sliced avocado, a sprinkle of shredded cheese (optional), cilantro, and a squeeze of lime.

The Low-Carb Torta de Longaniza offers the bold flavors of traditional Mexican sausage without the carbs, making it a great option for anyone on a keto diet. The longaniza, with its rich, spicy flavor, pairs beautifully with the sautéed peppers and onions, while the fresh avocado and lime add a creamy and tangy balance. Wrapped in lettuce leaves, this sandwich is a satisfying, healthy alternative to the classic Mexican torta.

Torta de Tinga de Pollo (Low-Carb Shredded Chicken Tinga Sandwich)

Tinga de Pollo is a classic Mexican dish made with shredded chicken in a smoky, spicy tomato-based sauce. This low-carb version swaps traditional bread for lettuce wraps, keeping the dish keto-friendly. The shredded chicken is simmered in a flavorful sauce of tomatoes, chipotle, and onions, creating a rich and hearty filling for the lettuce wrap. Topped with fresh avocado and cilantro, this sandwich is flavorful, satisfying, and healthy.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 tomatoes, diced
• 1-2 chipotle peppers in adobo sauce, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 large lettuce leaves (for wraps)
• 1 ripe avocado, sliced
• Fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. In a large pot, bring water to a boil and cook the chicken breasts for 15-20 minutes until fully cooked. Shred the chicken once it’s cool enough to handle.
2. Heat olive oil in a skillet over medium heat, and sauté the onion until translucent (about 3 minutes).
3. Add the diced tomatoes, chipotle peppers, cumin, salt, and pepper, and cook for 5 minutes, allowing the sauce to thicken.
4. Add the shredded chicken to the skillet and stir to coat in the sauce. Let it simmer for 10 minutes.
5. To assemble, place a portion of the tinga de pollo on each lettuce leaf, and top with sliced avocado, cilantro, and a squeeze of lime.

The Torta de Tinga de Pollo is a spicy, smoky, and savory sandwich that’s packed with flavor. The tender, shredded chicken in the rich tinga sauce is perfectly complemented by the freshness of avocado and cilantro. Using lettuce leaves instead of bread makes this sandwich keto-friendly while still delivering a satisfying, hearty meal. It’s a perfect option for those looking for a flavorful and low-carb lunch, with the delicious flavors of traditional Mexican cuisine.

Torta de Pavo (Low-Carb Turkey Sandwich)

This Torta de Pavo (Turkey Sandwich) is a healthier, low-carb alternative to the classic sandwich, replacing the bread with lettuce wraps. The turkey breast is seasoned and grilled to perfection, then paired with fresh vegetables like tomatoes and avocado, creating a light yet satisfying sandwich. The addition of tangy mustard and cilantro makes it both flavorful and refreshing.

Ingredients:

• 2 turkey breasts, boneless and skinless
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1/4 cup mustard (Dijon or yellow)
• 1 ripe avocado, sliced
• 1 small tomato, sliced
• Fresh cilantro, chopped
• 4 large lettuce leaves (for wraps)

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Season the turkey breasts with olive oil, salt, pepper, and smoked paprika.
3. Grill the turkey for 5-6 minutes on each side, or until fully cooked and golden brown.
4. Let the turkey rest for a few minutes, then slice thinly.
5. To assemble, place a few slices of turkey on each lettuce leaf. Top with mustard, avocado slices, tomato, and cilantro.

The Low-Carb Torta de Pavo is a light and delicious twist on the classic turkey sandwich, perfect for a keto diet. Grilled turkey, paired with creamy avocado and fresh vegetables, creates a balanced and flavorful sandwich that is satisfying yet light. The mustard adds a tangy bite, while cilantro offers a fresh finish. Wrapped in crisp lettuce, this sandwich is a healthy and low-carb option for a quick, tasty lunch.

Torta de Pescado a la Veracruzana (Low-Carb Veracruz-Style Fish Sandwich)

This Torta de Pescado a la Veracruzana features tender fish topped with a zesty tomato-based sauce that includes olives, capers, and a variety of aromatic herbs. To keep the dish low-carb, we use lettuce wraps instead of bread, providing a fresh and crunchy vessel to hold the flavorful fish and sauce. The Veracruz-style sauce is tangy, savory, and slightly briny, complementing the delicate fish perfectly.

Ingredients:

• 2 fillets of white fish (such as tilapia, cod, or halibut)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup diced tomatoes
• 1/4 cup green olives, pitted and sliced
• 1 tablespoon capers
• 1 small onion, thinly sliced
• 1/2 teaspoon oregano
• 1/4 teaspoon cumin
• 1 lime, cut into wedges
• 4 large lettuce leaves (for wraps)
• Fresh cilantro, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Season the fish fillets with salt and pepper.
3. Sear the fish fillets in the skillet for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add onions and cook until softened, about 3 minutes. Add the diced tomatoes, olives, capers, oregano, cumin, and a pinch of salt. Stir and simmer for 5 minutes until the sauce thickens slightly.
5. Place the fish fillets on the lettuce leaves, then spoon the Veracruz-style sauce over the top.
   The Torta de Pescado a la Veracruzana is a flavorful, light, and healthy sandwich alternative that showcases the rich, tangy flavors of Veracruz-style fish. The combination of olives, capers, and tomatoes in the sauce adds a perfect balance of savory and tangy notes, making it an exciting dish. Wrapped in lettuce, this low-carb version is ideal for a refreshing, keto-friendly lunch without sacrificing authentic Mexican flavors.

Torta de Carnitas (Low-Carb Pork Carnitas Sandwich)

Carnitas is a beloved Mexican dish made with slow-cooked, tender pork that’s crisped up in its own fat. In this low-carb version, the carnitas are served in a lettuce wrap instead of a traditional roll, keeping the dish keto-friendly while still allowing you to enjoy the rich, savory flavors. The carnitas are juicy and flavorful, paired with tangy lime, fresh cilantro, and a sprinkle of diced onions for the perfect sandwich.

Ingredients:

• 1 pound pork shoulder or pork butt
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 small onion, finely diced
• 1 lime, cut into wedges
• 4 large lettuce leaves (for wraps)
• Fresh cilantro, chopped

Instructions:

1. Season the pork shoulder with olive oil, cumin, chili powder, garlic powder, salt, and pepper.
2. In a slow cooker, add the seasoned pork shoulder and cook on low for 6-8 hours until the meat is tender and easily shredded.
3. Once the pork is cooked, remove it from the slow cooker and shred the meat using two forks.
4. Heat a skillet over medium heat and add the shredded pork. Sauté for 3-5 minutes, allowing the edges to get crispy.
5. To assemble, place a generous portion of carnitas onto each lettuce leaf, then top with diced onion, cilantro, and a squeeze of lime.

The Torta de Carnitas offers the tender, flavorful goodness of traditional Mexican carnitas without the carbs. The slow-cooked pork is juicy and seasoned perfectly, with a crispy texture that makes each bite a treat. Wrapped in fresh lettuce leaves, this low-carb version keeps the meal light and satisfying while still delivering all the flavors you love. It’s an ideal choice for anyone looking for a keto-friendly lunch with a bit of Mexican flair.

Torta de Milanesa (Low-Carb Breaded Steak Sandwich)

Milanesa is a Mexican dish made by breading and frying thin slices of steak, often served in a sandwich. This low-carb version replaces the breaded coating with almond flour or coconut flour to make it keto-friendly, while still achieving a crispy, golden exterior. The steak is seasoned with traditional flavors, then topped with fresh lettuce, tomato, and avocado for a delicious, satisfying sandwich.

Ingredients:

• 2 thin slices of beef (top sirloin or flank steak)
• 1/4 cup almond flour (or coconut flour for a different flavor)
• 1 egg, beaten
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying
• 1/2 cup lettuce, shredded
• 1/2 tomato, sliced
• 1 ripe avocado, sliced
• 4 large lettuce leaves (for wraps)

Instructions:

1. Season the beef slices with salt, pepper, and garlic powder.
2. Dip the steak into the beaten egg, then dredge it in almond flour, coating both sides evenly.
3. Heat a small amount of olive oil in a skillet over medium heat.
4. Fry the breaded steak for 2-3 minutes on each side, until golden brown and crispy.
5. To assemble, place the crispy milanesa on the lettuce leaves, then top with shredded lettuce, tomato slices, and avocado.

The Low-Carb Torta de Milanesa brings the delicious flavors of a crispy breaded steak sandwich while keeping it light and keto-friendly. By using almond flour instead of breadcrumbs, you still get that satisfying crunch without the carbs. Topped with fresh vegetables and avocado, this sandwich is hearty and flavorful, making it the perfect low-carb lunch or dinner. The crispy steak, combined with the fresh ingredients, creates a mouthwatering, guilt-free Mexican sandwich.

Torta de Cochinita Pibil (Low-Carb Yucatan-Style Pork Sandwich)

Cochinita Pibil is a traditional Yucatán dish made with slow-cooked pork marinated in achiote, citrus, and spices. In this low-carb version, we skip the bread and use lettuce wraps to hold the tender, flavorful pork. The pork is slow-cooked until perfectly tender, then topped with pickled red onions and a sprinkle of fresh cilantro for a vibrant and delicious sandwich that’s both authentic and keto-friendly.

Ingredients:

• 1 pound pork shoulder
• 2 tablespoons achiote paste
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 small red onion, thinly sliced
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 4 large lettuce leaves (for wraps)
• Fresh cilantro, chopped

Instructions:

1. In a bowl, mix achiote paste, orange juice, lime juice, cumin, garlic powder, salt, and pepper.
2. Rub the marinade onto the pork shoulder and let it marinate for at least 2 hours (preferably overnight).
3. Preheat the oven to 300°F (150°C).
4. Place the pork in a covered roasting pan and slow-cook for 4-5 hours, until the pork is tender and easily shreds.
5. While the pork cooks, make the pickled onions by placing the sliced onions in a small bowl and covering them with apple cider vinegar. Let them sit for 15 minutes.
6. Once the pork is ready, shred it with two forks.
7. To assemble, place a generous portion of cochinita pibil on each lettuce leaf and top with pickled red onions and fresh cilantro.

The Torta de Cochinita Pibil is a rich, flavorful, and satisfying low-carb sandwich option. The slow-cooked pork is infused with the bold and aromatic flavors of achiote and citrus, making it truly irresistible. Wrapped in crisp lettuce leaves, this keto-friendly version of the classic Yucatan dish maintains all the authenticity without the carbs. The pickled onions and cilantro add a fresh and tangy contrast to the richness of the pork, making this sandwich an exciting, vibrant, and healthy choice for lunch or dinner.

Torta de Queso Fundido (Low-Carb Melted Cheese Sandwich)

Queso Fundido is a melted cheese dish commonly served as an appetizer in Mexico. For this low-carb version, we transform the dish into a sandwich by using lettuce wraps and stuffing them with gooey, melted cheese and your choice of flavorful fillings like chorizo, peppers, and onions. It’s a keto-friendly sandwich that’s indulgent and cheesy but still light and satisfying.

Ingredients:

• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked chorizo (optional)
• 1/4 cup sliced bell peppers
• 1/4 cup sliced onions
• 4 large lettuce leaves (for wraps)
• 1 tablespoon olive oil
• Fresh cilantro, chopped

Instructions:

1. Heat a skillet over medium heat and cook the chorizo until browned and crispy. Remove from the skillet and set aside.
2. In the same skillet, sauté the bell peppers and onions until softened, about 5 minutes.
3. In a separate pan, melt the mozzarella and cheddar cheese over low heat until gooey and melted.
4. To assemble, place a layer of melted cheese on each lettuce leaf, then top with the cooked chorizo and sautéed peppers and onions.
5. Garnish with fresh cilantro and serve hot.

The Low-Carb Torta de Queso Fundido is the perfect sandwich for cheese lovers. With the rich, melted cheese as the star, and the addition of spicy chorizo and sautéed peppers, this sandwich is incredibly satisfying. Using lettuce wraps instead of bread keeps it keto-friendly while still offering that indulgent, cheesy experience. Whether as a snack or a main course, this low-carb torta is sure to please anyone craving a cheesy, flavorful meal without the carbs.

Torta de Pavo con Guacamole (Low-Carb Turkey with Guacamole Sandwich)

This Low-Carb Torta de Pavo con Guacamole combines tender turkey slices with creamy, fresh guacamole for a flavorful, keto-friendly sandwich. The turkey is seasoned and grilled to perfection, while the guacamole adds a creamy texture and a zesty punch. Wrapped in lettuce leaves instead of bread, this sandwich offers a satisfying lunch option that’s light, healthy, and full of flavor.

Ingredients:

• 2 turkey breasts, boneless and skinless
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe avocado
• 1 small tomato, diced
• 1/4 small onion, finely chopped
• 1 tablespoon lime juice
• 4 large lettuce leaves (for wraps)
• Fresh cilantro, chopped (optional)

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Season the turkey breasts with olive oil, salt, and pepper.
3. Grill the turkey for 5-7 minutes on each side until cooked through and golden brown.
4. While the turkey is cooking, make the guacamole by mashing the avocado in a bowl and mixing with diced tomato, chopped onion, lime juice, salt, and pepper.
5. Let the turkey rest for a few minutes before slicing thinly.
6. To assemble, place the sliced turkey on each lettuce leaf and top with a generous scoop of guacamole. Garnish with fresh cilantro if desired.

The Low-Carb Torta de Pavo con Guacamole is a fresh and satisfying sandwich that brings together the flavors of grilled turkey and creamy guacamole in a keto-friendly way. The turkey provides a lean source of protein, while the guacamole adds a rich, tangy contrast. Wrapped in lettuce leaves, this sandwich is perfect for those seeking a healthy, low-carb option without sacrificing taste. It’s a great choice for a refreshing and fulfilling lunch that’s both nutritious and delicious.

Note: More recipes are coming soon