Ingredients
Scale
- 4 large flour tortillas (burrito size, 10-12 inches)
- 4 tostada shells (corn)
- 1 lb boneless skinless chicken breasts, diced small
- 1 packet taco seasoning (approx. 1 oz)
- 1 tbsp vegetable oil
- 1/2 cup warm nacho cheese sauce or queso
- 1/2 cup sour cream
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomatoes
- 1 cup shredded Mexican blend cheese
- Cooking spray or butter for the pan
Instructions
- In a large skillet over medium-high heat, add the vegetable oil. Add the diced chicken and cook until browned. Stir in the taco seasoning and a splash of water (according to packet instructions), simmering until the liquid reduces and the chicken is fully coated. Remove from heat.
- Briefly microwave the large flour tortillas for 10-15 seconds to make them pliable. Lay one tortilla flat on a clean surface.
- Place about 1/4 of the cooked chicken in the center of the tortilla. Drizzle about 2 tablespoons of nacho cheese sauce over the chicken.
- Place a crispy tostada shell directly on top of the cheese layer. Spread a tablespoon of sour cream over the tostada shell.
- Top the sour cream with shredded lettuce, diced tomatoes, and a sprinkle of shredded Mexican cheese.
- To fold, pull the bottom edge of the flour tortilla up over the center filling. Continue folding the tortilla edges in a clockwise motion, overlapping them tightly over the center until the filling is completely enclosed (you should have a hexagon shape).
- Heat a clean skillet or griddle over medium heat and lightly grease with cooking spray or butter. Place the wrap seam-side down in the pan.
- Cook for 2-3 minutes until the bottom is golden brown and the seal holds. Flip carefully and cook the other side for another 2-3 minutes until crispy and golden. Repeat with remaining ingredients.
Notes
If your large tortillas aren’t quite big enough to close the gap, you can place a smaller street-taco-sized flour tortilla on top of the lettuce/cheese layer before folding the edges over. Serve immediately while the tostada is still crunchy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 wrap
- Calories: 580
- Sugar: 4g
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg