shredded chicken tostadas

Shredded Chicken Tostadas

Recipe cooking time
2 People


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line two baking trays with tin foil. Spray both sides of the tortillas with cooking spray, then place on the tray and bake for 7-8 minutes until crisp.
  2. In a bowl, toss the chopped avocado with the lime juice and season well with salt and black pepper.
  3. Spread one quarter of the beans on each tortilla and top with chicken and avocado. Scatter with the cheese, then return to the oven and bake for another 7-8 minutes until the chicken is warmed through and the cheese has melted.
  4. Serve immediately with lettuce, sour cream and salsa.


  • 4 x 15cm flour or corn tortillas
  • 2 avocados, pitted and chopped into 1cm chunks
  • Juice of 1 lime
  • Salt and black pepper
  • 1 x 400g tin of refried beans
  • 2 chicken legs, bones removed and meat shredded
  • 2 chicken thighs, bones removed and meat shredded
  • 100g Avonmore Freshly Grated Red Cheddar, grated


To serve:

  • Romaine lettuce, shredded
  • Avonmore Sour cream
  • Salsa

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