Crispy Chicken Tostadas (5 Factor Style)

6 ounces skinless, boneless chicken breast
1.5 cups thinly sliced Spanish onion
2 tbsp freshly squeezed lime juice
4 medium/2large whole grain or whole wheat tortillas.
2 tbsp nonfat sour cream
salt and cracked black pepper to taste
1 tsp olive oil
4 tsp dried cilantro
1tsp ground cumin

Makes 2 servings

1. Place chicken in a large saucepan and add water to cover, salt and pepper. Cook over medium heat for 25 minutes or until the chicken is fully cooked. Remove the chicken, cool, and shred.

2. Heat the olive oil in a nonstick skillet. Add the onion and cook for 1 minute. Add the shredded chicken and stir constantly until it crisps. When most of the liquid has evaporated, drizzle the lime juice over the chicken and season with cilantro, cumin, salt, and pepper. Set aside.

3. Bake the tortillas in a 350 degree oven until they are crisp and and light golden (approx 1 min).

To serve: place the tortillas on plates. Top with the chicken and sour cream.

Number of Servings: 2

Recipe submitted by SparkPeople user MELR03.