Shredded chicken tostadas

Shredded chicken toastadas Easy Food
Serves 2
4 flour tortillas, 15cm each
2 avocados, pitted and chopped into 1cm chunks
1 lime, juice only
Salt and black pepper
400g tinned 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

  1. 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.
  2. In a bowl, toss the chopped avocado with the lime juice and season well with salt and black pepper.
  3. 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.
  4. Serve immediately with lettuce, sour cream and salsa.

Note: Corn tortillas can be used as an alternative to flour tortillas, if you wish.

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!