Chicken salad tostadas

Name: Chicken salad tostadas
Prep time: 600 s
Cook time: 600 s
Total time: 1200 s
Yield: 5 Servings
Cuisine: mexican
Ingredients: 5 multi-grain soft taco-size tortillas; 120 ml fresh salsa; 40 g corn kernels (frozen); 30 g black beans (canned); ½ tsp powdered chicken bouillon; 180 g chicken breast; 60 g romaine lettuce; nonstick cooking spray

Based on 10 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-5+

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

Metric

Imperial

Utensils

baking sheet
oven
grill pan
cutting board
knife
small bowl

Nutrition per serving

Cal
180

Protein
15g

Fat
4g

Carb
23g

Step 1/2

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.

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.