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Chicken tostada recipe

Chicken tostada recipe

7 ratings

For a tasty Mexican snack, look no further than these crisp, colourful chicken tostadas. Steaming the fajita-spiced chicken in foil helps keep it lovely and moist, making it easier to shred and complements the crisp tortilla base, crunchy lettuce and quick pickled red onion. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 378 calories / serving

Ingredients

  • 1 small red onion, halved
  • 2 limes, juiced, plus extra wedges to serve
  • 2 chicken breasts
  • ½ x 30g pack fajita seasoning
  • 4 tortilla wraps
  • sunflower oil spray
  • 250g vine tomatoes, deseeded and finely diced
  • 2 sliced jalapeños in brine, chopped, plus 1 tsp brine from the jar
  • 1 tbsp finely chopped fresh coriander, plus extra leaves to serve
  • ¼ iceberg lettuce, shredded
  • 100g feta, crumbled
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1590kj
    378kcal     19%

  • Fat

    12g 18%

  • Saturates

    7g 33%

  • Sugars

    5g 6%

  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 37.5g Protein 27.8g Fibre 4g

Method

  1. Thinly slice half the onion, put in a bowl and drizzle over half the lime juice. Stir to coat, then set aside to pickle.
  2. Preheat oven to gas 7, 220°C, fan 200°C. Lay a large sheet of foil over a baking tray. Pierce the chicken all over with a fork, then place in the middle of the foil. Sprinkle over the fajita seasoning, half of the remaining lime juice and 1 tbsp water. Lay another large sheet of foil on top and seal the edges to create a parcel. Bake for 25 mins or until the chicken is cooked through. Transfer the chicken to plate or board and allow to stand for 5 mins before shredding.
  3. Stamp out 3 circles from each wrap with an 8cm pastry cutter. Heat a large frying pan with 4-5 sprays of the oil and fry the tortillas on a high heat, in batches, for 15-20 secs each side until golden-brown. Remove and keep warm under foil. Re-spray the pan between each batch.
  4. To make a salsa, finely chop the remaining onion and put in a bowl with the tomatoes, remaining lime juice, chopped jalapeños plus brine and the coriander. Season; mix well.
  5. Top the warm tortillas with a little shredded iceberg lettuce then pile on the salsa, chicken, crumbled feta and pickled red onion. Garnish with a few coriander leaves and serve with lime wedges to squeeze over.

Tip: You can easily adapt these tostadas to make them more or less spicy depending on your tastes. Look out for hot or mild versions of the fajita seasoning for the chicken, and add more or fewer jalapeños to the salsa if preferred.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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