Kiwi Chicken Tostadas

Kiwi Chicken Tostadas

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From: Diabetic Living Magazine

Cumin and red pepper spice up the grilled chicken in this fun tostada recipe. Kids will love the sweet kiwi topping.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ teaspoon ground cumin
  • ⅛ to ¼ teaspoon crushed red pepper
  • ⅛ teaspoon salt
  • 8 ounces skinless, boneless chicken breasts
  • 1 teaspoon cooking oil
  • 4 (6 inch) corn tortillas, warmed or purchased baked tostada shells (see Tip)
  • 2 cups shredded Romaine lettuce
  • 3 kiwifruit, peeled and chopped and/or plum tomatoes, seeded and chopped
  • ½ cup shredded reduced-fat Monterey Jack cheese or Monterey Jack cheese with jalapeño chile peppers (2 ounces)

Preparation

  • Prep

  • Ready In

  1. In a small bowl, combine cumin, crushed red pepper and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
  2. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling.
  3. Cut chicken into bite-size strips. Arrange romaine on warmed tortillas. Top with kiwifruit and/or tomatoes, chicken and cheese.
  • Tip: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

Nutrition information

  • Serving size: 1 tostada
  • Per serving: 208 calories; 6 g fat(2 g sat); 4 g fiber; 21 g carbohydrates; 19 g protein; 56 mcg folate; 43 mg cholesterol; 6 g sugars; 1,891 IU vitamin A; 60 mg vitamin C; 156 mg calcium; 1 mg iron; 238 mg sodium; 434 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (38% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1 starch, ½ fruit

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