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Chipotle Chicken Tostada Bite Recipe

These Chipotle Chicken Tostada Bites are so easy to make, and make a great snack or appetizer. You could also make it into a main dish, and use taco shells or
Prep Time15 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: 15 minute meal, Copycat Recipe, easy lunch, Quick lunch idea
Servings: 8
Calories: 216kcal


  • Mixing Bowl


  • ½ cup chipotle salsa
  • 2 boneless, skinless chicken breasts large, cooked and shredded
  • 2 avocados diced
  • 1 teaspoon lime juice
  • 2 Tablespoons red onion chopped fine
  • 1 garlic clove pressed or minced fine
  • 2 roma tomatoes chopped
  • 2 Tablespoons fresh cilantro chopped
  • ½ jalapeno pepper seeds and rib removed, finely minced (optional)
  • ¼ teaspoon cumin
  • salt and pepper to taste
  • 24 round tortilla chips
  • 24 cilantro leaves
  • ¼ cup sliced olives
  • 1 cup shredded cheese (I used Colby Jack)


  • In a mixing bowl, add 1/2 cup chipotle salsa to the cooked and shredded chicken.  I boiled my chicken and shredded it. Stir salsa in well. Set aside.
  • Make Guacamole by combining diced avocados, lime juice, garlic, tomatoes, chopped cilantro, optional jalapeno, cumin, salt and pepper. Mix together with a fork til it is well blended.  May be a little chunky.
  • Top each chip with a tablespoon of guacamole.  Then add a tablespoon of the chicken mixture.  Then add a little shredded cheese.  Top off with an olive slice with a cilantro leaf.


Other Topping Options
-Pico De Gallo
-Diced Jalapeños
-Corn Salsa
-Bell Peppers
-Green Onion
-Refried Beans
-Black or Pinto Beans
-Spanish Rice


Calories: 216kcal | Carbohydrates: 13g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 346mg | Potassium: 504mg | Fiber: 5g | Sugar: 2g | Vitamin A: 823IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 1mg