These Grain-Free Chicken Tostadas are on our top ten list of favorites–we get asked for this recipe every single time we make them, they’re just that delicious! They are literally mouth watering– try them for yourself if you don’t believe us!
| Ted’s Takover Recipe: Grain-Free Chicken Tostadas | When I switched to a totally grain free diet, one of the things I missed the most were tortillas. Cheap and versatile, they are the perfect delivery system for so many delicious toppings. So when Catherine started working on her grain free tortilla recipe I was very, very excited.
Of course, it didn’t take her long to perfect them and now I can have tortillas whenever I want. The great thing about tortillas is that you can make a ton of them at once and stick them in the freezer for later use. Sometimes I use them for quesadillas or enchiladas but these chicken tostadas are so delicious that they’ve become one of my default weeknight meals.
A true story- one time when I was making these, they smelled so good that someone actually knocked on our door to ask for the recipe. I was happy to oblige- and happy to share my recipe with you too!
Hope you enjoy the tortillas, Happy Cooking!
- 2 large or 3 small chicken breasts
- zest and juice from 1 lime
- 1 cup red onion, small diced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 heaping teaspoon dried Mexican oregano (ok to substitute Italian seasoning)
- dash of cayenne pepper (more if you like it spicy)
- 1/2 teaspoon of salt
- a few grinds of freshly ground black pepper
- 1/4 cup white wine
- grapeseed oil for searing chicken breasts
- 1/3 cup shredded pepper jack cheese
- 1/4 cup crumbled feta
- 1/2 cup guacamole (or plain avocado)
- sliced radishes, sliced jalapeño pepper, pickled onion and lime wedge for garnish
- Grain-Free Tortillas (Store-bought is fine, Siete Tortillas are grain-free or use your favorite brand.)
- Combine chicken breasts, onion, lime zest and juice, olive oil, spices, salt and pepper in a bowl. Using tongs, turn chicken breasts in bowl until thoroughly coated with marinade.
- Cover dish and marinate in refrigerator for 4 hours or overnight for more intense flavor.
- Pre-heat oven to 350 degrees. Put a large sauté pan or dutch oven over medium high heat and add a liberal amount of grapeseed oil. Using tongs, take chicken breasts out of the marinade and shake off most pieces of onion. Some will stick to the chicken breasts and that’s ok. Set marinade aside.
- Sear large chicken breasts for three minutes on each side. For smaller or thinner chicken breasts, sear for two minutes per side.
- Remove chicken breasts from heat and place into a baking dish. Pour the remaining marinade into the still hot sauté pan or dutch oven and deglaze with white wine. Stir marinade with wooden spoon, scraping up anything that sticks to the pan. Pour marinade over the chicken breasts and place baking dish in the oven uncovered for 30-35 minutes.
- Transfer roasted chicken breasts to a cutting board and allow to rest for a few minutes. Shred or cut into thin strips.
- Toast tortillas on baking sheet in oven, just until the edges just start to turn light brown. Take out of oven and sprinkle tortillas with shredded pepper jack cheese. Return to oven and toast again for a minute or two until cheese is melted. Be sure to keep an eye on the tortillas to prevent burning as this can happen quickly.
- Transfer tortillas to a dinner plate and top with guacamole, chicken, and feta cheese. Garnish with pickled red onion, sliced radish, jalapeño pepper (if you like it spicy) and lime wedge. Enjoy!
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