Chicken and Slaw Tostadas

Chicken and Slaw Tostadas

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From: Diabetic Living Magazine

A seasoned tofu dressing tops the broccoli slaw and chicken in this recipe. The filling can also go into a whole-wheat tortilla for a wrap.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 ounces firm silken-style tofu (fresh bean curd), cut into 1-inch cubes ( ½ cup)
  • ¼ cup lime juice
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 canned chipotle chile in adobo sauce
  • 2 tablespoons soybean cooking oil
  • ½ teaspoon finely grated lime zest
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1½ cups pre-shredded broccoli (broccoli slaw)
  • 1½ cups pre-shredded cabbage with carrot (coleslaw mix)
  • 2 tablespoons snipped fresh cilantro
  • 2 cups shredded roasted chicken (skin removed)
  • 6 (6 inch) corn tortillas
  • Lime wedges (optional)

Preparation

  • Prep

  • Ready In

  1. In a food processor or blender, combine tofu, lime juice, vinegar, honey, mustard and chipotle; cover and process or blend until smooth. Add oil; process or blend until creamy. Transfer to a small bowl. Stir in lime zest, salt and black pepper.
  2. In a large bowl, toss together broccoli, cabbage, cilantro and ¼ cup of the dressing. In another bowl, combine chicken and another ¼ cup of the dressing.
  3. Place tortillas on a baking sheet; bake about 8 minutes or until lightly browned and crisp, turning once.
  4. To assemble tostadas, place tortillas on six dinner plates; divide broccoli mixture among tortillas. Top with chicken mixture. If desired, garnish with lime wedges. Serve with remaining dressing.

Nutrition information

  • Serving size: 1 tostada
  • Per serving: 235 calories; 9 g fat(2 g sat); 2 g fiber; 21 g carbohydrates; 18 g protein; 4 mcg folate; 42 mg cholesterol; 4 g sugars; 1,028 IU vitamin A; 28 mg vitamin C; 62 mg calcium; 2 mg iron; 179 mg sodium; 220 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1 starch, ½ fat, ½ vegetable

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