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Chicken tostadas topped with peppers, tomatoes, kidney beans, cheese and guacamole.

Crispy Chicken Tostadas Recipe (Better Than Takeaway)

Chicken tostadas topped with peppers, tomatoes, pickled jalapenos and kidney beans. Finished with cheese, guacamole and dried coriander.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 2 people

Ingredients
  

Pulled Chicken

  • 1 Chicken breast
  • 1 tbsp Olive oil
  • 1/2 tbsp Cumin
  • 1/2 tbsp Paprika
  • 1/2 tbsp Chili powder
  • 1 tsp Garlic granules
  • 1 tbsp Tomato puree
  • Lime juice (dash)

Ingredients

  • 200g Kidney beans (drained)
  • 50g Pickled jalapenos (diced)
  • 4 Salad tomatoes (diced)
  • 4 Spring onions (chopped)
  • 1/2 Yellow pepper (diced)
  • Coriander dry or fresh (to your liking)
  • 1 Avocado
  • Lime juice
  • 2 Tortilla wraps
  • Fry light spray
  • 100g Cheddar cheese (grated)

Instructions
 

  • Preheat the oven to 200℃/400℉/gas mark 6. Add the chicken breast to a small saucepan and add cold water until just covered. Bring the water to a boil and then reduce the heat to medium. Cook for around 10 minutes, until the chicken is cooked through. Drain the water and shred the chicken with two forks.
  • Add the olive oil, cumin, paprika, chili powder and garlic granules. Cook for a minute, stirring constantly. Add the tomato puree and lime juice. Season with salt and pepper to taste and stir until well combined. Set aside.
  • Meanwhile, add the kidney beans to a small saucepan and add water until just covered. Cook on a low-medium heat for 5 minutes until they are warmed through but do not boil. Drain and set aside.
  • Next, add the pickled jalapenos, tomatoes, spring onions, peppers and coriander to a bowl. Add a dash of lime juice and season with salt and pepper to taste. Stir until combined. In a separate bowl add the avocado and lime juice and mash with a fork until your desired consistency.
  • Spray each side of the tortilla with fry light spray and cook in the oven for 3-4 minutes, turning them half way through. Until they are lightly toasted and crispy. Place each wrap on a plate and then top with the pulled chicken and kidney beans. Add the cheddar cheese and cook them in the oven for 2-4 minutes, until the cheese has melted.
  • Top with the fresh tomato mix and guacamole, and enjoy.
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