|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|
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.
Top each tostada evenly with chicken, lettuce, and salsa mixture. Enjoy!