Boneless skinless chicken breasts (cooked and sliced, 1/2 breast per serving)
0% Greek yogurt, plain
Whole grain tortillas
1 heart of romaine
1 lime
Pantry
Cumin
Salt
Pepper
Directions
Spray grill with nonstick spray and turn to medium heat. When hot, grill tortillas until just browned, about 45 seconds to one minute. Flip and brown other side, remove from heat.
Top with cooked chicken and season with a sprinkle each of cumin, salt, and pepper. Reduce grill heat to lowest setting. Move tortilla away from direct heat until chicken is warmed through. Note: On my gas grill, I turned off all burners besides the back row and kept tortillas in front.
Meanwhile, slice romaine heart lengthwise and place on grill, cut side down, and grill for about 2-3 minutes. Remove from heat and chop.
Cut lime into wedges. When chicken is warmed through, assemble tostadas by topping with Greek yogurt, chopped romaine, and a squeeze of lime juice.
I also topped mine with spicy black bean watermelon salsa.
Bon Appetit! Kelly
All photos by Kelly Waters
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