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Chicken & avocado tostadas
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2 Love Life Seeded
1 ripe avocado
½ x 28g pack coriander, roughly chopped
400g can kidney beans, drained and rinsed
1 cooked chicken breast, skin removed and shredded
50g essential Waitrose English Half Fat Mature Cheese, grated
1. Place the wraps under a preheated grill for 2 minutes, turning once until golden.
2. Mash the avocado with the juice of half the lime, half the coriander and seasoning, and spread on each wrap. Scatter over the beans and chicken. Sprinkle with cheese and grill each tostada for 1 minute or until the cheese melts.
3. Sprinkle with the remaining coriander and serve with salad leaves, half-fat soured cream and a wedge of lime.
Typical values per serving:
This recipe was first published in July 2015.
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