Shredded chicken, cheese, and tostada shells wrapped in tortillas, baked crisp, and topped with fresh toppings.
# Ingredient List:
→ Meats
01 - 3 cups shredded rotisserie chicken
→ Vegetables
02 - 1 cup diced tomatoes
03 - 1 cup shredded lettuce
04 - 1/2 cup diced red onion
05 - 1/4 cup chopped cilantro
→ Dairy
06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream
→ Wrap & Crunch
08 - 6 large flour tortillas
09 - 6 round tostada shells
→ Sauce
10 - 1/2 cup salsa
11 - 2 tablespoons taco seasoning
→ Oils
12 - 2 tablespoons olive oil or melted butter
# Directions:
01 - Heat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, combine shredded rotisserie chicken, taco seasoning, and salsa. Stir until the chicken is evenly coated.
03 - Place one flour tortilla on a flat surface. Spoon about 1/2 cup of the chicken filling into the center. Add a generous amount of shredded cheese and diced tomatoes. Top with a tostada shell.
04 - Spoon sour cream onto the tostada shell. Sprinkle diced red onion and cilantro over the top. Finish with another handful of shredded cheese.
05 - Fold the tortilla edges inward over the filling, overlapping to fully enclose. Place the assembled wrap seam-side down on the prepared baking sheet.
06 - Repeat assembly steps with the remaining tortillas, distributing filling and toppings evenly.
07 - Brush the tops of each wrap with olive oil or melted butter. Bake for 20 to 25 minutes until golden and crisp.
08 - Serve warm. Top with shredded lettuce, and offer extra salsa or sour cream as desired.
