Crispy Chicken & Bean Flatbreads — Tostadas
Around 38% fewer calories and significantly lower fat, corn tortillas oven-baked rather than deep-fried and a full-fat Greek yoghurt crema replacing soured cream, with the authentic shredded chicken, refried bean, pickled jalapeño, and fresh lime depth of the classic Mexican dish.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Shred 300g cooked chicken breast. Mix chicken with 1 tsp smoked paprika, 1 tsp cumin, 2 pinches chilli flakes, salt, and 0.5 tsp lime juice. Slice ½ avocado. Halve 8 cherry tomatoes. Shred iceberg lettuce. Mix 4 tbsp Greek yoghurt with 0.5 tsp lime juice and pinch salt for crema.
Bake
Preheat oven to 200°C. Place 4 corn tortillas directly on oven racks (or in batches if needed), bake 8–10 minutes until crisp and lightly golden. While tortillas bake, warm 200g drained beans in a small pan over low heat, season with salt and pinch cumin, 2–3 minutes until heated through.
Build
Spread warm beans evenly over each crispy tortilla. Layer shredded lettuce, seasoned chicken, avocado slices, and cherry tomatoes on top of each.
Plate
Drizzle yoghurt crema over the tostada base. Top with pickled jalapeños and fresh coriander. Serve immediately with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.