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  1. Home
  2. mexican recipe

Teriyaki Chicken Tostadas

Teriyaki Chicken ... with a twist! This will be a new family favourite dinner in your house! - by Jane Ash
  • 03 Apr 2019
Teriyaki Chicken Tostadas
Prep: 5 Minutes - Cook: 20 Minutes - Easy - Serves 4
Proudly supported by

Give your Teriyaki Chicken dinner a makeover with this super fun twist!

Ingredients

Cooking oil spray

250g packet mini tortillas (10)

500g shredded roast chicken meat

200g sachet teriyaki chicken stir-fry sauce

2 cups grated mozzarella

CARROT SALAD

300g packet shredded carrot

4 green spring onions, thinly sliced diagonally

1/2 cup coarsely chopped fresh coriander

2 tablespoons sweet chilli sauce

1 tablespoon lime juice

Method

  1. Lightly spray two large oven trays with oil. Arrange tortillas in a single layer over trays. Lightly spray tortillas.  

  2. Cook in a hot oven (200C), turning halfway for about 4 minutes, or until crisp and lightly browned. Remove. 

  3. Meanwhile, combine chicken and sauce in a bowl. Mix well. 

  4. Spoon chicken mixture evenly over tortillas. Sprinkle with cheese. Return to hot oven. Cook, for about 8 minutes or until cheese is melted and golden. Remove. 

  5. Meanwhile, make carrot salad. Toss all ingredients in a bowl to combine. 

  6. Serve tostadas topped with salad. 

     

    TIP! Roast shredded chicken meat is available from the deli counter of major supermarkets. You will need 2/3 cup of teriyaki sauce for this recipe. 

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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