Photo of Chicken & avocado tostadas by WW

Chicken & avocado tostadas

Points® value
Total Time
20 min
10 min
10 min
Ready-cooked chicken halves the cooking time, making this an extra-fast feast


Red onion

1 small, finely sliced

Lime Juice, Fresh

2 tablespoon(s), plus wedges to serve

Calorie controlled cooking spray

4 spray(s)

Red pepper

1 medium, deseeded and thinly sliced

Corn on the cob, raw

2 medium, kernels sliced off

Fajita seasoning

6 g

Chicken breast, skinless, grilled

400 g, shredded


1 medium, peeled and destoned

Old El Paso White Corn Tortilla Wraps

8 wrap(s), small

Reduced fat soured cream

3 tablespoon(s), level


  1. Place the onion in a small bowl and squeeze over the juice of ½ a lime. Season lightly, then set aside.
  2. Heat a large, nonstick frying pan over a medium-high heat and mist with cooking spray. Add the red pepper and corn kernels, and season. Cook for 5 minutes, until the peppers are starting to soften and the corn is golden. Add the fajita seasoning and the chicken and cook for a further 3-5 minutes or until the chicken is completely warmed through. Season to taste.
  3. Meanwhile, mash the avocado in a bowl with a fork or masher, season, and add the remaining lime juice. Heat the tortillas according to pack instructions.
  4. Spread the avocado over the tortillas, then generously top with the chicken mixture. Add the pickled onions. Mix the soured cream with ½ tbsp water and drizzle over the top. Serve with the lime wedges on the side.


Make this lighter on the carbs – by swapping the corn tortillas with gem lettuce.