Tostadas are easily one of my favorite Mexican dishes. At our family favorite Mexican restaurant I always, always order the chicken tostada and I now frequently make them at home. I’ve shared a few different tostada recipes here on Sequins at Breakfast; Poke Tostadas, Ceviche Tostadas and Breakfast Tostadas, and today I’m sharing a new take on the tostada. Greek Pita Tostadas!
They’re so simple to make and require only minimal cooking, which makes for a really great mid-week dinner that you can get on the table in under 30 minutes. Crispy pita bread topped with red pepper hummus, cucumber and tomato salad, and flavorful lemon garlic chicken all topped with creamy feta cheese.
One of the best parts is that you can make both the chicken and cucumber tomato salad ahead of time and assemble the tostadas when you’re ready to eat. Here’s how you make them.
- 2 chicken breasts, cut into bite sized pieces
- 2 cloves garlic
- Juice from one lemon
- Salt and pepper
- 1 cucumber, cut into bite sized pieces
- 1 cup cherry tomatoes, quartered
- 1/3 cup parsley, roughly chopped
- 1/4 cup red onion, roughly chopped
- 1 clove garlic, minced
- 1 teaspoon dried dill
- Juice from 1 lemon
- Glug of olive oil
- Salt and pepper to taste
- Pita bread
- Red pepper hummus
- Crumbled feta cheese
- Heat oven to 400 degrees and marinate chicken.
- Brush both sides of the pita bread with olive oil and sprinkle with salt. Bake for 10 to 12 minutes or until crisp.
- In a saute pan, brown chicken about 4 minutes per side or until the chicken is cooked through.
- Mix ingredients for the cucumber and tomato salad. Adjust seasoning to taste.
- Assemble the tostadas: spread 2 tablespoons of hummus on the pita, then top with cucumber tomato salad, chicken, and feta cheese.
