Rotisserie Chicken Tostadas
- All You
- Mar 8, 2016
- 1 min read
Ingredients
8 6-inch flour or corn tortillas 2 avocados, pitted, cut into 1/2-inch chunks 1 tablespoon lime juice 1/2 teaspoon salt 1 cup fat-free refried beans 2 cups shredded cooked boneless, skinless rotisserie chicken 1 1/2 cups shredded pepper Jack (about 4 oz.) 2 cups shredded romaine lettuce 1 cup tomato salsa
Preparation
1. Preheat oven to 400ºF. Line a baking sheet with heavy-duty foil. Mist both sides of tortillas with cooking spray. Place on sheet and bake until crisp, about 8 minutes.
2. Toss avocado with lime juice; season with salt. Spread some beans on each tortilla, top with chicken and avocado. Sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes. Top with lettuce and salsa and serve immediately.
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