Mini Chicken Tostadas

  • recipe photo
  • Skip sandwiches and traditional salads and try this fun, build-it-yourself lunch. Kids will love creating their own mini taco salads with fresh ingredients that pack up easy and travel well.

Packing the fixings separately keeps the shells crisp and
lets the kids create from their own tostada bar.


  • 2-3 8"-12" whole wheat or whole grain tortillas
  • 1/2 cup rotisserie chicken, shredded
  • 1/4 cup tomato , diced
  • 1/3 cup lettuce (iceberg or romaine) shredded
  • 1/4 cup cheese (cheddar or jack) finely shredded
  • Optional salsa


  • Preheat oven to 375 degrees.

  • Using a 2 1/2" round cutter, cut 12 circles out of the tortillas. Lightly spray with olive or canola oil spray and press into a mini muffin tin. Bake until firm and lightly crisp, about 10 minutes. Remove from oven and place on cooling rack until completely cooled.

  • Pack tortilla cups, chicken, cheese, lettuce, tomato, and salsa in separate containers. Keep refrigerated until needed. Tostada shells can be kept in an airtight container at room temperature.

Yields 12 Mini Tostadas