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
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Lightly spray two large oven trays with oil. Arrange tortillas in a single layer over trays. Lightly spray tortillas.
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Cook in a hot oven (200C), turning halfway for about 4 minutes, or until crisp and lightly browned. Remove.
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Meanwhile, combine chicken and sauce in a bowl. Mix well.
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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.
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Meanwhile, make carrot salad. Toss all ingredients in a bowl to combine.
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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.
