Low Fat Chicken Tostadas Recipes

LOW FAT CHICKEN TOSTADAS

Low Fat Chicken Tostadas image

Golden tortillas filled with a mixture of chicken, lettuce, tomatoes and bell pepper, then garnished with sour cream, salsa and cheese for a real taste of Mexico. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes.

Provided by Robyn Webb

Categories World Cuisine Recipes Latin American Mexican

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds skinless, boneless chicken breast halves - cooked
3 cups shredded romaine lettuce
½ cup chopped green bell pepper
½ cup chopped tomatoes
6 (6 inch) flour tortillas
6 tablespoons fat free sour cream
6 cups salsa
6 tablespoons shredded Cheddar cheese

Steps:

In a large bowl combine the chicken, lettuce, green bell pepper, tomatoes and onions. Mix together and set aside.
Heat tortillas by placing them in a large dry skillet over medium high heat and turning once until golden and puffy.
To Assemble Tostadas: Place a tortilla on a plate, top with some of the chicken mixture and garnish with sour cream, salsa and cheese. Repeat with all tortillas.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 37.3 g, Cholesterol 98.6 mg, Fat 9.2 g, Fiber 6.1 g, Protein 43.2 g, SaturatedFat 3.4 g, Sodium 1896.6 mg, Sugar 10.6 g

LOW-FAT CHICKEN TOSTADA SALAD

Low-Fat Chicken Tostada Salad image

An healthful, tasty, and satisfying salad that makes three meal-sized servings. Created for RSC #10.

Provided by Debs Recipes

Categories Chicken

Time 20m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

4 -5 corn tortillas (1 - 1.5 per serving)
nonstick cooking spray (such as PAM)
1 1/2 cups cooked chicken, diced (3/4 pound before cooking)
3/4 cup canned black beans, rinsed and drained (half of a 15-ounce can)
1/3 cup chicken broth
1 teaspoon minced garlic
1 teaspoon taco seasoning mix
1 teaspoon cumin
1 head red leaf lettuce, torn into bite-sized pieces (about 6 cups torn pieces)
1 small red onion, sliced into thin rings
1 cup grape tomatoes, halved
3 tablespoons sliced jalapenos (canned type, as many as your "heat-meter" will allow)
3/4 cup grated reduced-fat cheese (cheddar-jack or Mexican-blend recommended)
reduced-fat sour cream
salsa

Steps:

Spray each tortilla lightly one one side only with no-stick cooking spray; cut each tortilla in half then into cross-wise scant-1/2" strips; spread tortilla strips evenly across baking sheet and place into a 400°F oven for 8 minutes (tossing strips after 4 minutes for even baking) until they are a very light golden-brown; remove from oven and set aside.
Meanwhile, combine chicken, beans, broth, garlic, taco seasoning, and cumin in a small saucepan; simmer 10-15 minutes, or until broth is fully absorbed so that the moist chicken mixture is warmed and flavorful; drain away any excess broth if necessary or desired.
Toss lettuce, onion rings, tomatoes, and jalapeños together; divide lettuce mixture evenly between three serving plates; spread a large spoonful (almost ¾ cup) of chicken mixture across top of each plate of lettuce; add some grated cheese then a handful of baked tortilla strips; garnish each salad with a small dollop of sour cream and salsa as desired.

Nutrition Facts : Calories 287.9, Fat 6.5, SaturatedFat 1.5, Cholesterol 52.5, Sodium 414.3, Carbohydrate 32.3, Fiber 8.2, Sugar 2.1, Protein 25.8

3-INGREDIENT REFRIED BEAN & PICO DE GALLO TOSTADAS

3-Ingredient Refried Bean & Pico de Gallo Tostadas image

Making your own tostadas is easy. Use store-bought corn tortillas, brush them with olive oil and bake to crunchy perfection! Here we topped the tostada with refried beans and fresh pico de gallo for an easy 3-ingredient meal.

Provided by Sara Haas, RDN

Categories Healthy Taco Recipes

Time 15m

Number Of Ingredients 5

Ingredients

8 corn tortillas
1 tablespoon olive oil
¼ teaspoon kosher salt
1 (15 ounce) can refried beans, warmed
2 cups pico de gallo

Steps:

Preheat oven to 375°F. Arrange tortillas on a large baking sheet. Use a pastry brush to brush both sides of each tortilla lightly with oil. Sprinkle with salt. Bake for 5 minutes, flip and cook until lightly browned, about 5 more minutes.
Spread warmed refried beans evenly over the tortillas and top each with pico de gallo.

Nutrition Facts : Calories 276 calories, Carbohydrate 50 g, Fat 6 g, Fiber 8 g, Protein 7 g, SaturatedFat 1 g, Sodium 883 mg, Sugar 8 g

LOW FAT CHICKEN TOSTADAS

Low Fat Chicken Tostadas image

Golden tortillas filled with a mixture of chicken, lettuce, tomatoes and bell pepper, then garnished with sour cream, salsa and cheese for a real taste of Mexico. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes.

Provided by Robyn Webb

Categories Mexican Recipes

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds skinless, boneless chicken breast halves - cooked
3 cups shredded romaine lettuce
½ cup chopped green bell pepper
½ cup chopped tomatoes
6 (6 inch) flour tortillas
6 tablespoons fat free sour cream
6 cups salsa
6 tablespoons shredded Cheddar cheese

Steps:

In a large bowl combine the chicken, lettuce, green bell pepper, tomatoes and onions. Mix together and set aside.
Heat tortillas by placing them in a large dry skillet over medium high heat and turning once until golden and puffy.
To Assemble Tostadas: Place a tortilla on a plate, top with some of the chicken mixture and garnish with sour cream, salsa and cheese. Repeat with all tortillas.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 37.3 g, Cholesterol 98.6 mg, Fat 9.2 g, Fiber 6.1 g, Protein 43.2 g, SaturatedFat 3.4 g, Sodium 1896.6 mg, Sugar 10.6 g

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