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Tostadas with Chipotle Chicken
with spicy slaw

Active: 20 min Total: 25 min
Baked tortillas make a crispy base for leftover chipotle chicken and a spicy (or not) slaw. Skip the silverware - the messiness of eating tostadas is part of the fun!


Spicy Slaw:
  • Spiced yogurt (leftover from Tuesday) - 1/2 cup
  • Sriracha (opt) - 1 tsp
  • Brown sugar - 1 tsp
  • Coleslaw mix (or sub with shredded cabbage and carrots) - 6 oz
Tostadas with Chipotle Chicken:
  • Radishes - 3 , matchsticks
  • Cilantro - 2 Tbsp , chopped
  • Limes - 1/2 , wedges
  • Shredded chipotle chicken (leftover from Mon) - ~4 cups
  • Corn tortillas (6-inch; sub flour) - 8
  • Cooking oil - 2 tsp


  1. Make slaw - Whisk together spiced yogurt with Sriracha (opt) and brown sugar. Toss with coleslaw mix. (Can be done 1 day ahead)
  2. Radishes / Cilantro / Limes - Prep as directed.

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  1. Heat oven to 400F / 204C degrees.
  2. Warm shredded chipotle chicken (leftover from Mon) in a saute pan or skillet over medium-low heat until it's hot.
  3. Heat tortillas by brushing both sides lightly with cooking oil and baking on a sheet pan. Toast ~2 to 3 minutes on each side just until warm and crisp. (Watch the tortillas closely so they don't burn. Flour tortillas will toast more quickly than corn tortillas.)
  4. Assemble tostadas by topping each tortilla with chicken and slaw and finishing with radishes, cilantro and a squeeze of lime!



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