Chipotle chicken tostada

3 - 5
PersonalPoints™ per serving
Total Time
18 min
8 min
6 min
A few fresh ingredients tossed with smoky chipotle peppers in adobo upgrade this single serving chicken tostada for a tasty South-of-the-border weeknight meal you can make in under 20 minutes. A squeeze of lime adds bright flavor and complexity. For variation, you could replace the chicken with a fried egg to turn it into a breakfast tostada or mashed black beans for a vegetarian option. Store-bought corn tostada shells can be found alongside regular corn or flour tortillas at your local supermarket. Several come in a package but can be stored in the pantry for several weeks—just be sure to seal the open package well to keep them fresh and crisp.


Uncooked boneless skinless chicken breast(s)

3 oz, (1 cutlet)

Garlic clove(s)

1 small clove(s), minced

Table salt

¼ tsp

Black pepper


Olive oil

½ tsp

Plum tomato(es)

1 medium, chopped


2 Tbsp, chopped fresh

Uncooked red onion(s)

1 Tbsp, minced

Canned chipotle peppers in adobo sauce

¼ tsp, minced

Corn tostada shells

1 shell(s), (6-inch)

Romaine lettuce

½ cup(s), thinly sliced

Fresh lime(s)

item(s), 1 wedge


  1. Sprinkle chicken with garlic, ⅛ teaspoon salt, and pepper. Heat oil in medium nonstick skillet over medium heat. Add chicken and cook, turning once, until browned and cooked through, 6 minutes. Transfer to cutting board and cut into thin strips.
  2. Meanwhile, stir together tomato, cilantro, onion, chipotles en adobo, and remaining ⅛ teaspoon salt in small bowl. Place tostada shell on plate. Place chicken on tostada; top with lettuce and tomato mixture. Serve with lime wedge.
  3. Per serving (1 tostada)