Mexican Pocket Bread Tostadas

Notes: Strips of grilled chicken or beef, available in supermarket meat sections, add low-fat protein to this quick take on a tostada.

Yield: Makes 4 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 487
  • Calories from fat: 14%
  • Protein: 32g
  • Fat: 7.6g
  • Saturated fat: 3.7g
  • Carbohydrate: 74g
  • Fiber: 8g
  • Sodium: 2078mg
  • Cholesterol: 38mg


  • 4 pocket breads (6 to 6 1/2 in.)
  • 1 can (16 oz.) nonfat refried beans
  • 6 ounces sliced grilled chicken breast or sliced grilled tender beef steak (see notes)
  • 1/2 cup chopped red onion
  • 1 can (7 oz.) diced green chilies
  • 1 cup (1/4 lb.) shredded light or regular Mexican blend cheese or shredded reduced-fat cheddar cheese
  • 3 cups finely shredded cabbage
  • 1/2 cup fresh cilantro leaves
  • About 3/4 cup tomato salsa
  • Salt and pepper


  1. 1. Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet. Spread 1/4 of the beans evenly on each round.
  2. 2. Top beans equally with chicken, onion, chilies, and cheese.
  3. 3. Bake in a 425° regular or convection oven until pocket breads are crisp and cheese is melted, about 8 minutes (6 minutes in a convection oven). Transfer each round to a plate. Mound cabbage equally on rounds and top with cilantro. Serve tostadas with salsa and salt and pepper to add to taste.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Pocket Bread Tostadas Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy