Build Your Own Chicken Tostadas

Build Your Own Chicken Tostadas
 
Have some leftover grilled or roasted chicken you don’t know what to do with? With just a few basics on hand, your family can have a blast creating their own tostadas! For heartier eaters, just add a side of brown rice or quinoa. Perfect for time-crunched mid-week dinners or lazy weekends as no cooking is needed!
Author:
Serves: 4
Ingredients
Super-Quick Chunky Salsa
  • 1 (15 ounce) can reduced-sodium black beans rinsed and drained (or try kidney or pinto beans)
  • 1 medium avocado, peeled and cut into chunks
  • 3 green onions, sliced
  • 4 plum tomatoes, cut into chunks (or if not available, any variety)
  • 1 jalapeno, seeded and diced (optional)
  • 2 teaspoons olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon cumin
  • 1/8 teaspoon salt (optional)
  • Cayenne to taste
  • 4 whole grain tortillas
  • Olive oil spray
Toppings
  • 2 bell peppers, any color, seeded and cut into strips (raw or roasted)
  • Chopped cilantro or parsley
  • About 2 cups chopped leftover cooked chicken (or cooked chicken strips like Trader Joe’s Simply Roast Chicken
  • Lettuce leaves
  • About 1 cup shredded cheddar cheese
  • Additional toppings as desired
  • 1 lime, cut into wedges
Instructions
  1. Salsa: in a medium bowl, combine all ingredients. Let stand at room temperature while preparing tostadas to allow flavors to blend.
  2. Toasting Tostadas: lightly coat a small skillet with olive oil spray and heat over medium-low setting. Toast each tortilla for about 30 seconds on each side or until lightly browned and crisped. (Watch carefully as tortillas can burn easily.) Remove to a plate; cover with a towel to keep warm.
  3. Building Tostadas: place salsa, toppings and tortillas and lime wedges on the table. Now the fun begins as everyone gets the chance to create a unique tostada!
MPM Mini-Bites
Make Ahead and Storage Tips: tortillas may be toasted up to 2 days ahead; keep tightly wrapped. Reheat in a 225 degrees F oven for 5 minutes. Salsa may be made up to 4 hours ahead; cover and refrigerate until 30 minutes before serving. Or make the day before, tossing with avocado the next day. (to prevent browning) Tostadas are best assembled just prior to serving.

Need to “go vegetarian?” Simply swap the chicken for extra beans.

Don’t have chicken? Try fish or beef tostadas instead.

Be creative with your toppings! Add some diced mango to the salsa for a tropical twist. Garnishing each tostada with a dollop of plain Greek yogurt is very nice as well.

Healthy tortilla picks? Try Food for Life’s Ezekiel 4:9 Sprouted Grain and Brown Rice Tortillas.

Other Mexican chicken dishes to try: Crockpot Chicken Fajita Soup, Cinco de Mayo Chicken Fajita Salad and Crockpot Mexican Jumping Bean Chili.
 

4 Responses

  1. AuntBeesRecipes
    This looks so colorful and delicious! Will definitely have to try this! We love mexican food!<br /><br />Thank you so much Brandi! this dish is super-easy and fun as everyone can have a blast choosing their own toppings!
  2. KC Kahn
    You know how I love using up leftovers. Your "Build your own chicken tacos" is on my "to do" list. Thanks Linda!<br /><br />This is one of our "go-to" dishes when we have leftover chicken...so fun to make and eat! Thanks for stopping by Kc! ~Linda
  3. KC Kahn
    A foodie game and a football game sound like a perfect combo. Everyone gets what they like on their tortilla. Yummy options abound! Thanks Linda. Pinned!<br /><br />You are so right Kc! Winning combos all around! Thanks for stopping by! ~Linda
  4. What a wonderful, wholesome, family friendly meal! Your Chicken tostadas are perfect for back to school. Thank you so much for sharing with us at Hearth and Soul. Featuring on the Hearth and Soul Link Party this week! Thank you so much for your support, Linda.

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