Rotisserie Chicken Tostadas

Rotisserie Chicken Tostadas Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams


Serves 4
Total time: 33 Minutes

Recipe Time

Prep: 15 Minutes
Cook: 18 Minutes
Total: 33 Minutes

Nutritional Information

Calories 553
Fat 26 g
Satfat 9 g
Protein 37 g
Carbohydrate 45 g
Fiber 14 g
Cholesterol 85 mg
Sodium 1323 mg


8 6-inch flour or corn tortillas
2 avocados, pitted, cut into 1/2-inch chunks
1 tablespoon lime juice
1/2 teaspoon salt
1 cup fat-free refried beans
2 cups shredded cooked boneless, skinless rotisserie chicken
1 1/2 cups shredded pepper Jack (about 4 oz.)
2 cups shredded romaine lettuce
1 cup tomato salsa


1. Preheat oven to 400ºF. Line a baking sheet with heavy-duty foil. Mist both sides of tortillas with cooking spray. Place on sheet and bake until crisp, about 8 minutes.

2. Toss avocado with lime juice; season with salt. Spread some beans on each tortilla, top with chicken and avocado. Sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes. Top with lettuce and salsa and serve immediately.

November 2011
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