1 pound rotisserie chicken, shredded
8, 6 inch tortillas, flour
1 cup cheddar cheese, shredded
¼ teaspoon ground cumin
1 cup shredded iceberg lettuce
3 plum tomatoes, chopped
Sugar-Free whipped cream
Preheat the oven to 400 degree.
Cut the rotisserie meat off of the bone, no skin, and shred the chicken.
Arrange the tortillas on baking sheets and sprinkle the cheese on top. Bake uncovered until golden brown, about 8 minutes.
In a separate bowl, combine and toss the chicken and cumin. Spoon the mixture on the tortillas and bake again 8 minutes. Top with lettuce and tomato.
*Serve with ½ cup berries and sugar-free whipped cream
Amount Per Serving: 2 tostadas, ½ cup fruit
Total Fat: 24.30g
Total Carbs: 33.59g **plus 6 grams for berries
Dietary Fiber: 2.65g