Chicken tostadas

Use up leftover tortillas and roast chicken in this easy homemade chicken tostada recipe.


  • 6 small corn tortillas
  • olive oil, for brushing
  • 400g tin refried beans
  • ¾ tsp ancho chilli powder or chipotle paste
  • ½ tsp ground cumin
  • ¼ tsp garlic granules
  • 2 ripe avocados
  • 1 tbsp fresh lime juice
  • handful fresh coriander, finely chopped
  • 250g/9oz roast chicken, shredded
  • salt and freshly ground black pepper

For the pico de gallo

  • 2 large ripe tomatoes, deseeded and finely chopped
  • ½ onion, finely chopped
  • handful fresh coriander, roughly chopped
  • 1 jalapeno chilli, finely chopped (optional)
  • 1 lime, juice only

To serve

  • shredded iceberg or romaine lettuce
  • jalpeno chillies in brine
  • 125g/4½oz Cheddar, grated
  • soured cream
Chicken tostadas

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