Chicken Tostadas


  • 8 small chicken thigh fillets, opened out to 2cm thick
  • 1 tbsp vegetable oil
  • 8 regular corn and wheat tortillas
  • 4 tbsp cook in chilli sauce
  • 2 heads little gem lettuce, finely shredded
  • 4 spring onions, thinly sliced
  • 200g drained tinned black beans
  • 2 tomatoes, seeded and roughly chopped
  • 2 avocadoes, peeled, stoned and diced
  • 1 lime, juiced
  • 1 tbsp roughly chopped coriander


Calories columnFat columnSaturates columnSugars columnSalt column
649 per serving
32% %GDA
26g per serving
37% %GDA
6g per serving
30% %GDA
8g per serving
9% %GDA
1.30g per serving
22% %GDA


  1. Heat a large frying pan until hot, add the chicken thighs so that they are as flat as possible and fry on each side for 3-4 minutes until golden brown and cooked through.

  2. Lift out onto a plate and cover with cling film then set aside.

  3. Return the pan to the heat, add a little of the oil and one tortilla. Fry on each side for 20-30 seconds until golden brown and crispy. Remove and set aside on a kitchen paper lined tray.

  4. Repeat with the remaining oil and tortillas.

  5. Slice the cooked rested chicken, place back in the bowl with the chilli sauce and mix until coated.

  6. Lay the tortillas onto a serving platter. Divide the lettuce between the tortillas then top with the chilli chicken.

  7. Top with the spring onions, black beans, tomatoes and avocadoes then finish with a squeeze of lime and sprinkling of coriander.

  8. Serve straightaway.