Ingredients:
- 4 corn tostada shells (look for low-fat or baked versions to keep points lower)
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 tablespoon olive oil (for sautéing)
- 1 packet taco seasoning (or homemade seasoning mix, if preferred)
- 1/2 cup low-fat sour cream or Greek yogurt (for a lighter option)
- 1/2 cup salsa (homemade or store-bought with no added sugar)
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup red onion, finely chopped
- 1/4 cup sliced black olives
- 1/2 cup shredded reduced-fat cheddar cheese or Mexican cheese blend
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice (freshly squeezed)
- Optional: sliced avocado (for extra creaminess and healthy fats)
Instructions:
- Prepare the chicken: If you don’t have pre-cooked shredded chicken, cook the chicken breasts (or thighs) by boiling or grilling them. Once cooked, shred the chicken using two forks or a stand mixer.
- Season the chicken: Heat olive oil in a large skillet over medium heat. Add the shredded chicken to the skillet and sprinkle with taco seasoning. Add a splash of water (about 1/4 cup) to help the seasoning adhere and heat the chicken through. Stir occasionally for about 5-7 minutes until the chicken is well-coated and heated through.
- Prepare the tostada shells: If using store-bought tostadas, you can toast them slightly in the oven at 350°F for 5-10 minutes for extra crispness, or you can use a griddle to heat them for a minute on each side. This step helps add extra crunch.
- Assemble the tostadas: Lay the toasted tostada shells on a serving platter. Spread a small dollop of low-fat sour cream or Greek yogurt on each tostada as a base layer.
- Layer the chicken: Top the sour cream with a generous portion of the seasoned shredded chicken.
- Add the toppings: Add a spoonful of salsa, followed by a handful of shredded lettuce, diced tomatoes, and red onions. Sprinkle the tostadas with shredded cheese, black olives, and a little fresh cilantro. If you’re using avocado, add a few slices on top.
- Finish and serve: Squeeze a little lime juice over each tostada to add some zesty freshness. Serve immediately while the tostada shells are still crisp.
Nutritional Information (per tostada, based on 4 servings):
- Calories: 250
- Fat: 10g
- Carbs: 22g
- Fiber: 4g
- Net Carbs: 18g
- Protein: 20g
- WW Points: 4-6 (depending on specific ingredients used and portion size)
Tips and Variations:
- Homemade Taco Seasoning: If you’d rather not use a pre-packaged taco seasoning, you can easily make your own using a mix of chili powder, garlic powder, onion powder, cumin, paprika, oregano, salt, and pepper.
- Swap the sour cream: For a lighter option, substitute Greek yogurt instead of sour cream to increase the protein and reduce fat.
- Low-carb option: For a lower-carb version, swap the corn tostada shells for lettuce wraps or cabbage leaves. These will give you the same fresh crunch but with fewer carbs.
- Add more veggies: Feel free to add extra toppings such as sliced bell peppers, corn, jicama, or jalapeños for an additional crunch and flavor.
These WW Loaded Chicken Tostadas are a flavorful, filling, and nutritious meal that stays within your WW points while satisfying your craving for something savory and delicious. Whether you’re following the WW program or just looking for a healthier take on a Mexican favorite, these tostadas are sure to be a hit! Enjoy them as a satisfying dinner or as a fun, shareable appetizer for family and friends.
