chick’n tostadas

chick’n tostadas

yield: serves 4

chick’n tostadas

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  • 1 pkggardein chick'n scallopini
  • 1 pkgfajita seasoning
  • 1 canre-fried beans
  • 1 tblspcanola oil
  • 8tostadas, corn 6"
  • 1 cupsalsa (your favorite)
  • 1 cupguacamole (your favorite)
  • 1 cupleaf lettuce, chopped
  • 1radish, sliced
  • 4 ozmexican hot sauce (your favorite)
  • 1lime, quartered

chick’n tostadas


Thaw gardein chick’n for 15 minutes.

Dredge chick’n in fajita spice.

In a small pot or microwave, heat re-fried beans until hot.

Fry the dredged scallopini in oil for 2-3 minutes on each side until golden brown and hot through, set onto cutting board and dice into 1/2”cubes.

Top each tostada with hot re-fried beans, diced gardein chick’n, salsa, guacamole, lettuce, cilantro and radishes.

Garnish with your favorite hot sauce and lime wedges.