Chicken Tostadas

Chicken Tostadas

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From: Diabetic Living Magazine

Mexican-inspired chicken tostadas are always a hit. Instead of full-fat cheese and fried tortillas, this recipe calls for light queso, toasted tortillas, and fat-free Greek yogurt.

Ingredients 2 servings

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Original recipe yields 2 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup shredded cooked chicken breast
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ cup plain fat-free Greek yogurt
  • 1 teaspoon seeded and chopped canned chipotle pepper in adobo sauce
  • 4 (6 inch) inch extra thin corn tortillas, such as Mission®
  • Nonstick cooking spray
  • 4 light creamy queso fresco chipotle individually foil-wrapped spreadable cheese wedges, such as Laughing Cow® (see Tip)
  • 1 cup packaged shredded red cabbage
  • ¼ cup snipped fresh cilantro
  • Lime wedges (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat broiler. In a small bowl combine chicken, cumin, and chili powder. In another small bowl combine yogurt and chipotle pepper.
  2. Lightly coat tortillas with cooking spray and place on a baking sheet. Broil 4 to 5 inches from heat 4 minutes or until crisp and light brown, turning once.
  3. Spread tortillas with cheese and top with chicken, cabbage, and cilantro. Serve with yogurt mixture and, if desired, lime wedges.
  • Tip: You can substitute ¼ cup shredded Monterey Jack cheese for the spreadable cheese.

Nutrition information

  • Serving size: 2 tostadas
  • Per serving: 324 calories; 11 g fat(4 g sat); 4 g fiber; 23 g carbohydrates; 30 g protein; 11 mcg folate; 70 mg cholesterol; 7 g sugars; 815 IU vitamin A; 21 mg vitamin C; 239 mg calcium; 2 mg iron; 489 mg sodium; 289 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 1 fat, 1 starch, ½ vegetable

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