- 1 Chicken Breast
- 1 TBSP Cajun Seasoning
- 2 Mini Tortilla Wraps
- 1/2 Cup Cooked Rice or Quinoa
- 1/2 Red Onion Chopped
- 1/2 Cup Diced Mixed Bell Peppers
- 1 Garlic Clove Crushed
- 5 Cherry Tomatoes Cut in half
- 1 TBSP Sour Cream
- 1 TPSP Chipotle Mayonnaise
- 25g Grated Cheese
- 1 Avocado Mashed (optional)
Preparation Time – 20 Minutes
Cooking Time – 25 Minutes
Now by now everyone knows how much I love fakeaway recipes, well this isnt quite “fakeaway” it is more “restaurant rip off”, This is my own copy of a cajun chicken tostada stack I used to order when I went to TGI Fridays. Whenever I went to TGI’ this is the only thing I would ever order as a main dish, it is cajun chicken, vegetables and rice stacked on crispy tortilla wraps topped with cheese, guacamole and sauce and it was so good but then………… menu change, so it niw became time to try and figure out a way to make this at home.
Trying to figure out your own recipes for your favourite restaurant or takeaway dishes is never a bad thing because well for one thing it saves your pennies which is always good especially at this time of year, but also because it gives you a chance to find a way to make healthier versions of them. I used quinoa instead of rice and I baked my chicken breast instead of frying, you can also use wholemeal wraps and low fat sauces to make it even less calories.
Preheat your oven to 180°C
Using a meat tenderiser, flatten the chicken breast to about a cm in thickness and place on a baking tray. Sprinkle the cajun spice over the chicken and place it in the oven turning after 15 minutes. You will also need to cook your rice if it is not precooked.
When the chicken is half way cooked, heat some frylight in a pan and add the peppers, onion and garlic and fry on a medium heat until they are almost soft, then add the tomatoes (you dont want them to soften as they will go mushy you just want to heat them through).
Around 5 minutes before the chicken is cooked, place 2 mini tortilla wraps on a baking tray and cook on either side for around 2 minutes or until they are crispy.
When the chicken is cooked, remove it from the oven and cut it into strips. Take a tortilla wrap and place it onto your plate.
Add half of the rice or quinoa on top of the wrap.
Add half of the chicken.
Top with half of the pepper, onion and tomato mix.
Repeat these steps using the rest of the ingredients. Top with the grated cheese, sour cream, chipotle mayo and guacamole if using. There you have it, your own version of cajun chicken tostada stack.