Chicken Ricotta Arugula Tostada for One

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Cooking for one? Tortillas lend themselves to endless single-serve chicken recipes. Tostadas are typically a crispy deep-fried tortilla topped with meat, cheese, and refried beans. This make in a snap, healthier version, layers lean cooked chicken over a tortilla spread with ricotta and pesto and is finished with zippy green arugula, Asiago cheese and a drizzle of olive oil. Serve for lunch or a light dinner.

  • Serves: 1
  • Prep Time:
  • Cook Time:
  1. Preheat oven to 375°F (190°C).
  2. Use a fork to mix ricotta with pesto in a small bowl.
  3. Place tortilla on oven proof dinner plate. Spread ricotta mixture evenly across tortilla.
  4. Slice spring onion, cherry tomatoes and zucchini. Make the slices thin so they cook quickly. Dice sweet red pepper and cooked chicken and spread around tortilla.
  5. Sprinkle on shredded Asiago cheese.
  6. Top with fresh arugula, sprinkle of freshly ground black pepper and red hot chili pepper flakes. This may seem like a lot of greens but they shrink as they wilt. Finally, drizzle with olive oil.
  7. Bake 10 minutes or until heated through and edges of tortilla begin to brown. Eat with a knife and fork.

Ricotta is a moist fresh cheese that has a smooth creamy texture. It is high in protein making it a healthier alternative to full fat cream cheese.

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