Chicken tostadas


1. Preheat the oven to 200°C/400°F/Gas mark 6.
2. To make the sauce, heat the oil in a medium pan and add the onion, cook for 2-3 mins, then stir in garlic and chillies. Stir in chopped tomatoes, tomato purée and oregano, bring to the boil, then reduce the heat and simmer uncovered for 10 mins until thickened. Season to taste. Allow to cool slightly.
3. Place each tortilla on a large baking sheet and divide the tomato sauce between the 2 tortillas, spreading it out to the edges. Sprinkle with half the cheese, then arrange the chicken, sweetcorn and peppers over each and scatter over the remaining cheese.
4. Bake for 12 mins until golden and crispy. Sprinkle with the coriander, soured cream and chopped avocado.

Recipe from Very Lazy.

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You might not think flatbread pizzas are very filling, but when topped with a wide variety of vegetables and hunks of chicken, they make a good lunch for children and adults alike


For the smoked chilli sauce:
1 tbsp olive oil
1 onion, chopped
1 tsp very lazy chopped garlic
2 tsp very lazy chopped chillies
400g can chopped tomatoes
1 tbsp tomato purée
1 tbsp dried oregano
Salt and freshly ground black pepper
For the tostadas:
2 large wheat tortillas, about 26cm
125g mozzarella cheese, grated
125g cooked chicken pieces
75g sweetcorn
Half green pepper, deseeded and cut into strips
To serve:
Freshly chopped coriander
Soured cream
Chopped avocado


Time: 10 mins
Serves: 2
Nutrition: n/a