Light BBQ Chicken Tostadas with Pineapple Salsa

These Light BBQ Chicken Tostadas with Pineapple Salsa are great for lunch or a light dinner. Extra thin corn tortillas are topped with shredded chicken tossed in a sweet BBQ sauce, melted cheese and a homemade pineapple salsa. These tostadas have a vibrant tropical flavor profile with using a few pantry staples and just a handful of fresh ingredients. They are sure to please even the pickiest eaters.

Course dinner

Prep Time 5

Cook Time 15

Servings

Calories 176kcal

Author Steph

Equipment

baking sheet

Ingredients

8 extra thin corn tortillas
olive oil spray
pinch kosher salt
¾ c reduced fat mozzarella
2½ c chicken breast shredded
½ c BBQ sauce used: Stubbs Sticky Sweet
15 oz pineapple canned, drained
½ c red onion diced
1 tsp chili lime seasoning
2 tbsp cilantro fresh, chopped
1 lime juiced

Instructions

Preheat the oven to 450℉. Arrange tortillas on a large baking sheet. Spray tortillas with olive oil spray and season each with a small pinch of kosher salt.
Bake the tortillas for 5-10 minutes or until they begin to crisp up and get golden brown.
Shred the chicken breast and combine with the BBQ sauce to evenly coat.
Arrange an equal amount of the chicken on top of each tortilla, and then top with equal amounts of the cheese.
Return the assembled tortillas to the oven for another few minutes for the cheese to melt.
To make the salsa, dice the pineapple and red onion. Chop cilantro and add to the bowl along with the juice of one lime, and the chili lime seasoning. Toss to combine thoroughly.
Top each tostada with the salsa.

Notes

Makes 8 tostadas, macros and points are per tostada- recommended serving size: 2 tostadas

Nutrition