These low carb chicken tostadas are a wonderfully light Mexican-inspired lunch dish.
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Have you had tostadas before? They’re a bit like an open faced quesadilla, but more salady. If you have all the ingredients like guacamole, salsa and cooked chicken, this light lunch takes only a few minutes to prepare.
Place low carb tortillas on a baking tray lined with a silicone mat. One tortilla per person is usually enough. I’m currently using Mission Carb Balance Fajita size right now – 3g net carbs per tortilla.
Place under a preheated broiler until crispy but not burnt. Turn over and crisp the other side.
Meanwhile, prepare all the toppings like slicing up some lettuce and cooked chicken meat. I usually buy pre-shredded cheese so that makes things even quicker!
Start loading everything onto the crispy tortillas. The order is totally up to you, but I usually start with lettuce, chicken, then salsa. Oh and the chicken can be warm or cold, whichever you prefer.
Then add guacamole (try my Easy Creamy Guacamole recipe!), shredded cheese (I use a Mexican blend), sour cream and sliced jalapeños.
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Low Carb Chicken TostadasPrint
- 2 small low carb tortillas
- 1 cup shredded lettuce
- 9 oz cooked chicken cold or warm, as preferred
- ¼ cup salsa
- ¼ cup guacamole
- ½ cup shredded cheese
- ¼ cup sour cream
- 1 jalapeño deseeded and sliced, optional
- Preheat the broiler.
- Place the tortillas on a baking sheet and toast on both sides under the broiler until crispy.
- Load up each tortilla with the remaining ingredients.
7g net carbs per serving (based on using tortillas with 3g net carb each)
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