Recipe: Chicken Tostada

It’s time for lunch and this gluten free chicken tostada is the perfect recipe. It’s simple and full of flavour. The chicken is so tender – it’s time to get the sous vide going and get ready for lunch. Let’s get cooking!

Ingredients

• 200g of chicken breast
• 1 tablespoon of tex-mex spice
• 5 corn tortillas
• can of refried black beans
• homemade guacamole
• 1/2 cup of shredded lettuce
• 30g of finely grated old cheddar cheese

First, start your chicken. If you’re going to cook it sous vide, like I did, it’ll take up to 2 hours. Season with the tex-mex spice. If you’re not using the sous vide method, you can bake the chicken low and slow so it pulls apart nicely. Next, make the guacamole.

Get out a pan and lay our 5 corn tortillas. Set the oven to broil and cook them for 3-8 minutes, depending on the strength of your broil. You want them lightly toasted, not burnt, yet not soft either. Then, turn the oven off.

Top each with refried beans and guacamole.

Next, top with the pulled chicken, lettuce and finish with the cheddar cheese.

This chicken tostada looks so good – and let me tell you, it’s just as tasty as it looks.

Try these out the next time you’re in the mood for a healthy flavour-filled lunch. These chicken tostadas are sure to make tastebuds happy!

Recipe

Print Recipe

Chicken Tostada

Author: Ali

Servings: 5

It’s time for lunch and this gluten free chicken tostada is the perfect recipe. It’s simple and full of flavour. The chicken is so tender – it’s time to get the sous vide going and get ready for lunch. Let’s get cooking!

Prep Time2 hours hours

Cook Time10 minutes minutes

Total Time2 hours hours 10 minutes minutes

CourseDinner

CuisineMexican

Ingredients

• 200 g of chicken breast
• 1 tablespoon of tex-mex spice
• 5 corn tortillas
• can of refried black beans
• homemade guacamole
• 1/2 cup of shredded lettuce
• 30 g of finely grated old cheddar cheese

Instructions

• First, start your chicken. If you're going to cook it sous vide, like I did, it'll take up to 2 hours. Season with the tex-mex spice. If you're not using the sous vide method, you can bake the chicken low and slow so it pulls apart nicely.
• Next, make the guacamole.
• Get out a pan and lay our 5 corn tortillas. Set the oven to broil and cook them for 3-8 minutes, depending on the strength of your broil. You want them lightly toasted, not burnt, yet not soft either.
• Remove the tortillas from the oven and turn it off.
• Top each with refried beans and guacamole.
• Next, top with the pulled chicken, lettuce and finish with the cheddar cheese. This chicken tostada looks so good - and let me tell you, it's just as tasty as it looks.