Low Carb High Protein Creamy Avocado Chicken Tostadas
Low Carb High Protein Creamy Avocado Chicken Tostadas
Ingredients
For the Creamy Chicken Filling
- 1 1/2 pounds cooked chicken breast, shredded
- 2 cups cottage cheese
- 1 avocado
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro, packed, plus more for garnish
- 1/2 lime juice, from 1/2 lime, to taste
- 1 tablespoon chicken bouillon
- 6 low-carb corn tortillas, such as Alamadre brand
For Topping
- 1/2 cup queso fresco, crumbled
- 1/2 cup pickled red onions
- 1/2 cup red salsa
Instructions
- 1
In a blender, combine the cottage cheese, avocado, chicken broth, 1/4 cup fresh cilantro, lime juice, and chicken bouillon. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min
- 2
In a large bowl, add the shredded cooked chicken breast. Pour the creamy avocado mixture over the chicken.
⏱️ 2 min
- 3
Mix the creamy sauce thoroughly with the shredded chicken until all the chicken is evenly coated. Taste and adjust seasoning as needed.
⏱️ 3 min
- 4
Warm the low-carb corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30-60 seconds per side until pliable, or crisp them in a lightly oiled pan until golden and slightly firm.
⏱️ 8 min
- 5
To assemble the tostadas, spoon a generous amount of the creamy chicken mixture onto each warmed or crispy tortilla.
⏱️ 1 min
- 6
Top each tostada with crumbled queso fresco, pickled red onions, and additional fresh cilantro. Serve immediately with red salsa on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Low Carb High Protein Creamy Avocado Chicken Tostadas
For the Creamy Chicken Filling
- 1 1/2 pounds cooked chicken breast, shredded
- 2 cups cottage cheese
- 1 avocado
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro, packed, plus more for garnish
- 1/2 lime juice, from 1/2 lime, to taste
- 1 tablespoon chicken bouillon
- 6 low-carb corn tortillas, such as Alamadre brand
For Topping
- 1/2 cup queso fresco, crumbled
- 1/2 cup pickled red onions
- 1/2 cup red salsa
Instructions
- 1
In a blender, combine the cottage cheese, avocado, chicken broth, 1/4 cup fresh cilantro, lime juice, and chicken bouillon. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 2
In a large bowl, add the shredded cooked chicken breast. Pour the creamy avocado mixture over the chicken.
⏱️ 2 min - 3
Mix the creamy sauce thoroughly with the shredded chicken until all the chicken is evenly coated. Taste and adjust seasoning as needed.
⏱️ 3 min - 4
Warm the low-carb corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30-60 seconds per side until pliable, or crisp them in a lightly oiled pan until golden and slightly firm.
⏱️ 8 min - 5
To assemble the tostadas, spoon a generous amount of the creamy chicken mixture onto each warmed or crispy tortilla.
⏱️ 1 min - 6
Top each tostada with crumbled queso fresco, pickled red onions, and additional fresh cilantro. Serve immediately with red salsa on the side.
⏱️ 1 min