Diabetic-Friendly Tostadas
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
411
Fat
23.6g
Saturated Fat
4.1g
Carbs
28.1g
Sugars
2.8g
Protein
23.2g
Fibre
8g
Sodium
0.33g
Ingredients
4 wholewheat tortillas or pitta breads
1 tbsp vegetable oil
300 g chicken mince
1 tsp cumin powder
150 g mushrooms, sliced
1 avocado, peeled, pitted and mashed
Juice of 1 lime
70 g low-fat Cheddar, shredded
1 head of lettuce, shredded
4 tbsp tomato salsa
Method
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly coat the tortillas or pitta breads with half of the oil and bake on a baking tray for 7-10 minutes until crisp and toasted.
  2. Coat a frying pan in cooking spray and heat over a medium-high heat. Cook the chicken mince for 5-7 minutes, breaking up with a wooden spoon, until cooked through. Stir in the cumin, then remove the chicken from the pan.
  3. Heat the remaining oil in the pan and cook the mushrooms for five minutes until soft.
  4. Mash the avocado with the lime juice. Layer the toasted tortilla or pitta breads with the chicken mixture, mushrooms, grated Cheddar, lettuce, salsa and a spoonful of mashed avocado. Serve warm.