Chicken salad tostadas

Step 1/2

• 5 multi-grain soft taco-size tortillas
• 180 g chicken breast
• 60 g romaine lettuce
• 120 ml fresh salsa
• 40 g corn kernels (frozen)
• 30 g black beans (canned)
• ½ tsp granulated chicken flavor bouillon
• nonstick cooking spray

• baking sheet
• oven
• grill pan
• cutting board
• knife
• small bowl

Preheat oven to 190°C/375°F. Transfer tortillas to baking sheet and lightly spray with cooking spray. Lay flat in oven and bake for approx. 10 – 15 min. Meanwhile, grill chicken until cooked through, then chop into small bite-sized pieces. Shred romaine lettuce. Combine salsa, thawed corn, beans, and bouillon in a small bowl.