Chicken and Slaw Tostadas

Chicken and Slaw Tostadas

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Rated: 2
  • Makes: 6 servings
  • Prep 25 mins
  • Bake 8 mins
  • Carb Grams Per Serving: 21


  • 3 ounces firm silken-style tofu (fresh bean curd), cut into 1-inch cubes (1/2 cup)
  • 1/2 teaspoon finely shredded lime peel (set aside)
  • 1/4 cup lime juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon-style mustard
  • 1 canned chipotle chile pepper in adobo sauce
  • 2 tablespoons soybean cooking oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups packaged shredded broccoli (broccoli slaw)
  • 1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix)
  • 2 tablespoons snipped fresh cilantro
  • 2 cups shredded roasted chicken (skin removed)
  • 6 6 - inches corn tortillas
  • Lime wedges (optional)


  1. Preheat oven to 425 degrees F. For dressing: In a food processor or blender, combine tofu, lime juice, red wine vinegar, honey, mustard, and chipotle pepper; cover and process or blend until smooth. Add oil; process or blend until creamy. Transfer to a small bowl. Stir in lime peel, salt, and black pepper.
  2. In a large bowl, toss together shredded broccoli, shredded cabbage, cilantro, and 1/4 cup of the dressing. In another bowl, combine chicken and another 1/4 cup of the dressing.
  3. For tostadas: Place corn tortillas on a baking sheet lined with parchment paper; bake about 8 minutes or until lightly browned and crisp, turning once.
  4. To assemble tostadas, place tortillas on six dinner plates; divide broccoli mixture among tortillas. Top with chicken mixture. If desired, garnish with lime wedges. Serve with remaining dressing. Makes 6 tostadas.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 235 cal., 9 g total fat (2 g sat. fat), 42 mg chol., 179 mg sodium, 21 g carb. (2 g fiber), 18 g pro.

Diabetic Exchanges

Lean Meat (d.e): 2; Vegetables (d.e): 0.5; Starch (d.e): 1; Fat (d.e): 0.5