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Homemade chicken tostada recipe with feta and olives. Easy Mexican Dish for a weeknight meal.

Zesty Chicken Tostadas with Feta

A Mexican classic with a Greek twist
Course Main Course Chicken
Cuisine Mexican Fusion
Prep Time 15 minutes
Cook Time 6 minutes
Chicken Cooking Time 20 minutes
Servings 4
Calories 463kcal


  • 3/4 pound plum tomatoes chopped
  • 1/2 cup black olives sliced
  • 1/8 cup chopped fresh parsley
  • 1 boneless skinless chicken breast about 1 pound. Cooked and shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper fresh ground
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons cooking oil plus more for brushing tortillas
  • 8 small flour or corn tortillas
  • 1/2 pound feta cheese about 2 cups, crumbled


  • Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
  • Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
  • Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.


Serving: 1tostada | Calories: 463kcal | Carbohydrates: 30g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 1281mg | Potassium: 553mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1189IU | Vitamin C: 15mg | Calcium: 344mg | Iron: 2mg