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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine cumin, crushed red pepper and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.

  • 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 degrees F), turning once halfway through grilling.

  • 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 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts

208 calories; total fat 5.9g 9% DV; saturated fat 2.2g; cholesterol 43mg 14% DV; sodium 238mg 10% DV; potassium 434mg 12% DV; carbohydrates 21.4g 7% DV; fiber 3.9g 16% DV; sugar 6g; protein 19.1g 38% DV; exchange other carbs 2; vitamin a iu 1891IU; vitamin c 60mg; folate 56mcg; calcium 156mg; iron 1mg; magnesium 48mg.