Shredded chicken tostadas

0
170

Serves 2

4 x 15cm flour or corn tortillas

2 avocados, pitted and chopped into 1cm chunks

Juice of 1 lime

Salt and black pepper

1 x 400g tin of refried beans

2 chicken legs, bones removed and meat shredded

2 chicken thighs, bones removed and meat shredded

100g Cheddar cheese, grated

To serve:

Romaine lettuce, shredded

Sour cream

Salsa 

  • Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line two baking trays with tin foil. Spray both sides of the tortillas with cooking spray, then place on the tray and bake for 7-8 minutes until crisp.
  • In a bowl, toss the chopped avocado with the lime juice and season well with salt and black pepper.
  • Spread one quarter of the beans on each tortilla and top with chicken and avocado. Scatter with the cheese, then return to the oven and bake for another 7-8 minutes until the chicken is warmed through and the cheese has melted.
  • Serve immediately with lettuce, sour cream and salsa.

 

Per serving:
730kcals, 40.7g fat (12.9g saturated), 35.4g carbs, 1.1g sugars, 57.3g protein, 13.6g fibre, 0.636g sodium

MAKE IT YOURS:
Like it spicy? Add some dried chilli flakes or chopped red chilli to the avocado!

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