Crispy Chicken Tostadas
PREP 10 MIN•COOK 10 MIN
EF
GF
NS
NF
Number of servings
2
2 corn tortillas, small (25g ea) (or wheat)
120g pre-cooked chicken breast thinly sliced
1 olive oil spray
1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or to taste
salt & pepper, to taste
1⁄4 tin of kidney beans (400g tin) drained & rinsed (freeze remainder)
1⁄4 red onion finely chopped
1⁄2 medium tomato diced small
2 tbs frozen corn kernels defrosted
1 lime juiced, plus extra to serve
2 tbs cheddar cheese finely crumbled
1⁄4 avocado (medium) diced small
2 sprigs of fresh coriander leaves picked
20g sliced pickled jalapeño chillis thinly sliced (optional)
2 tbs Greek yogurt (or dairy-free alternative)
Preheat oven to 175°C/fan 150°C/gas 3 and line a baking tray with baking paper.
Arrange tortillas on tray and bake for 10-15 minutes, turning halfway through, to crisp up. (Note, they will crisp up more once out of the oven.)
At the same time, spray chicken with oil and toss with spice mix and salt and pepper. Place on the tray with tortillas for the last 3-5 minutes of cooking to warm slightly and activate the spices.
Toss beans, onion, tomato, corn and lime juice in a small bowl and season with salt and pepper to taste.
Divide bean mix and sliced chicken between tortillas.
Top with cheese, avocado, extra lime juice, coriander, jalapenos (if using) and drizzle over yogurt to serve.
Energy (kJ)
1448 kJ / 346 cals
Protein
26.6 g
Fat
14 g
Sat. Fat
5.3 g
Carbs
24.1 g
Sugar
4.9 g
Fiber
6.4 g
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