Mini Chicken Tostadas (Print Version)

Bite-sized tostadas with seasoned chicken, fresh toppings, and creamy avocado. Great for sharing at gatherings.

# What You’ll Need:

→ Seasoned Chicken

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→ Crispy Tortillas

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→ Fresh Toppings

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# Steps:

01 - Preheat oven to 400°F.
02 - Arrange tortilla halves on a baking sheet. Lightly brush both sides with oil or spray with cooking spray. Bake for 6–8 minutes per side until golden and crisp. Set aside to cool.
03 - In a skillet, heat olive oil over medium heat. Add shredded chicken, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Stir and cook for 3–4 minutes until the chicken is warm and evenly coated. Remove from heat.
04 - Top each crispy mini tostada with a layer of shredded lettuce, a spoonful of seasoned chicken, and a bit of pico de gallo. Add diced avocado and sprinkle with cheese.
05 - Drizzle with sour cream (thin with a little water if needed for easy drizzling) and garnish with chopped cilantro. Serve with lime wedges on the side.

# Expert Tips:

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  • Everything bakes on one sheet while you prep toppings, so cleanup is ridiculously easy
  • The mini size means you can eat four without that heavy post taco feeling
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  • If your tostadas soften before serving, pop them back in a 375°F oven for 3 minutes to recrisp
  • The seasoning blend doubles beautifully if you want to make extra chicken for burritos later
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  • Use kitchen shears to cut tortillas when they are still stacked together
  • Let the seasoned chicken rest in the pan off the heat for 5 minutes so the flavors meld

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