Chipotle Chicken Tostadas Recipe

Move over, Taco Bell, these chipotle chicken tostadas are ready to make a name for themselves. Not only are they significantly lower in calories than their fast food counterpart, they’re also packed with protein. Whether you’re feeding an army or simply want to bring something delicious to work, these tostadas do the trick.

Chipotle Chicken Tostadas


  • 1 Tbsp avocado (or olive) oil 
  • 2 lb ground chicken
  • 2 tsp chipotle chili powder
  • Salt and pepper
  • ¼ cup chicken broth
  • 1 Tbsp tomato paste
  • 6 tortillas
  • 2 avocados, mashed
  • ½ cup purple cabbage, shredded
  • ¼ cup cilantro, finely chopped

Pineapple Salsa

  • 2 cups pineapple, diced
  • ¼ cup red onion, diced
  • 1 Tbsp jalapeño, finely diced
  • 2 Tbsp fresh lime juice
  • 2 garlic cloves, minced
  • 1 Tbsp cilantro, finely chopped
  • 1 tsp avocado (or olive) oil


Step 1

Preheat the oven to 350°F. Then, line a baking sheet with parchment paper. You can also use a silicone baking mat, if you prefer. While parchment paper works just fine, silicone mats work great too.

Step 2

Start by making the pineapple salsa. Grab a medium bowl, toss the oil, red onion, pineapple pieces, lime juice, jalapeño, garlic, cilantro and salt together until fully combined. Store the salsa in the refrigerator, up to 5 days, until you’re ready to serve.

Step 3

Now, time to prepare the chicken. In a large skillet, heat the oil of your choice over medium-high heat. Then, toss in the chicken, chipotle chili powder, salt and pepper. Cook for about 5-7 minutes, breaking up the meat until it’s brown. If needed, drain any excess fat from the pan.

Step 4

After that, reduce the heat to medium. Then, add in the chicken broth and tomato paste, stir well to combine. Let everything continue to cook, about 2 minutes or so. Remove the skillet from the heat and keep covered until it’s time to serve.

Step 5

Finally, it’s time to assemble. Without overlapping, place the tortillas on the prepared baking sheet and lightly spray with nonstick cooking spray. Bake for about 9-10 minutes, or until the tortillas are crispy and golden brown. Then, carefully spread the avocado mixture on top of each tortilla. Scoop on a spoonful of chipotle chicken and shredded cabbage. Lastly, top it all with a bit of the pineapple salsa and some chopped cilantro. Serve and enjoy.

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About The Author

Jaime Curl

I've explored many different fields within physical therapy, including acute care and oncology at Troy Beaumont Hospital, elementary through high school levels in the Troy School District, and outpatient physical therapy. As the office manager and marketer, I am able to combine my love for health and exercise science with my people skills, all with a dash of marketing and personal training. My hobbies include spending time with friends and family, baking, crafting, and watching my favorite movies or tv shows.

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