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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


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; protein 19.1g 38% DV; carbohydrates 21.4g 7% DV; dietary fiber 3.9g 16% DV; sugars 5.7g; fat 5.9g 9% DV; saturated fat 2.2g 11% DV; cholesterol 42.9mg 14% DV; vitamin a iu 1891.4IU 38% DV; vitamin c 60.1mg 100% DV; folate 55.9mcg 14% DV; calcium 155.7mg 16% DV; iron 1.1mg 6% DV; magnesium 48.3mg 17% DV; potassium 434mg 12% DV; sodium 237.8mg 10% DV.