Due to COVID, Paul worked from home last week until he was cleared by work to go back into the office so he picked up ingredients to make crunch-wrap supremes for lunch. I should do a dedicated blog post, but our DIY crunch-wrap supremes are pretty spot on to what you would get at Taco Bell. I already had lunch food lined up for the week, so while his crunch-wraps looked AMAZING, he enjoyed them on his own. With all that said, one of the ingredients is a tostada. After his three crunch-wrap lunches, we had an entire bag of tostadas left. When planning my meals for this week and taking into consideration Paul is away on a work trip, I figured let’s be smart and make some chicken tostadas. And if you missed my last post, be sure to check out how I make the easiest shredded chicken here.
Any time I shred chicken for dinner it is usually on an evening that I don’t want to spend too much time cooking or dirtying dishes. These chicken tostadas were perfect because the clean up is easy, which worked out amazingly. Our dishwasher has been broken since last week and we’ve been waiting on a part that seems to be lost in the mail. In the meantime, hand washing every dish, utensil and cup has been our new norm.
These tostadas are the perfect meal for a crazy weeknight. Feel free to change up your toppings based on what you have available at home or what is in season at the grocery store.
Ingredients:
- 2-3 frozen chicken breasts (depending on size and if you want leftover chicken for tomorrow’s lunch)
- 1 taco seasoning packet (we like Hot & Spicy from Old El Paso)
- A couple pinches of cumin
- 1/2 cup of water
- Tostadas
- Avocado
- Pickled red onions. This recipe from Love and Lemons is so easy.
- Shredded lettuce or coleslaw
- Salsa
- Shredded cheese
- Any other yummy toppings!
Instructions:
- In the morning, place the frozen chicken breasts in the bottom of the crockpot. Tip: we use plastic crockpot liners to make cleanup easy at the end of the day!
- Add your favorite taco seasoning and a couple pinches of cumin.
- Add 1/2 cup of water.
- Turn crockpot to Low for 5-6 hours. I work from home so I check on the chicken throughout the day and will change the setting to Warm if it is cooking too quickly.
- Once you are ready to eat, shred the chicken using a fork.
- Add the chicken and toppings to tostadas and enjoy!
Want more Miss Olivia Says? Check out my latest posts HERE and HERE and HERE
xoxo Olivia
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