Description
A crispy, layered tortilla wrap filled with seasoned chicken, creamy cheese, fresh vegetables, and a crunchy tostada shell, toasted to golden perfection.
Ingredients
2 large boneless, skinless chicken breasts (about 1 ½ pounds / 680 grams)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons water
4 large flour tortillas (10-inch / 25 cm)
4 small flour tortillas (6-inch / 15 cm)
4 tostada shells
1 cup (240 grams) nacho-style cheese sauce
1 cup (100 grams) shredded cheddar cheese
1 cup (150 grams) diced tomatoes
2 cups (100 grams) shredded iceberg lettuce
½ cup (120 grams) sour cream
¼ cup (60 grams) chipotle sauce
1 tablespoon olive oil or butter for toasting
Instructions
Dice chicken into small pieces.
Heat olive oil in a skillet over medium heat and cook chicken for 5–7 minutes.
Add chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir well.
Add water and cook until chicken is fully cooked and slightly caramelized.
Warm large tortillas slightly to make them flexible.
Spread ¼ cup cheese sauce in the center of each tortilla.
Add ½ cup cooked chicken and sprinkle ¼ cup shredded cheese.
Place a tostada shell on top.
Spread 2 tablespoons sour cream and 1 tablespoon chipotle sauce over tostada.
Add diced tomatoes and shredded lettuce.
Place a small tortilla on top and fold edges of the large tortilla inward to seal.
Heat a skillet with olive oil or butter and cook seam-side down for 3–4 minutes until golden brown.
Flip and cook another 2–3 minutes until crispy.
Notes
Do not overfill to ensure easy folding.
Toast seam-side down first to seal properly.
Reheat leftovers in a skillet or air fryer for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes