Kiwi Chicken Tostadas
Recipe from
Diabetic Living
Cumin and red pepper spice up the grilled chicken in this fun tostada recipe. Kids love the kiwi topping.
Ingredients
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1/2 teaspoonground cuminsee savings
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1/8 to 1/4 teaspooncrushed red peppersee savings
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1/8 teaspoonsaltsee savings
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8 ouncesskinless, boneless chicken breastssee savings
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1 teaspooncooking oilsee savings
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4 6-inchcorn tortillas, warmed, or purchased baked tostada shellssee savings
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2 cupsshredded romainesee savings
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3kiwifruit, peeled and chopped, and/or plum tomatoes, seeded and choppedsee savings
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1/2 cupshredded reduced-fat Monterey Jack cheese or Monterey Jack cheese with jalapeno chile peppers (2 ounces)see savings
Directions
1.
In a small bowl, combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
2.
Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling.
3.
Cut chicken into bite-size strips. Arrange romaine on warmed tortillas. Top with kiwifruit and/or tomatoes, chicken, and cheese. Makes 4 servings.
Nutrition information
Per serving: Calories 199, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 43 mg, Sodium 239 mg, Carbohydrate 19 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fruit .5, Starch 1, Lean Meat .5.
Percent Daily Values are based on a 2,000 calorie diet
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