Step 1Place the chicken breasts in to a lightly oiled baking tray.
Step 2Coat the chicken with a generous sprinkle of Fajita seasoning and cover with foil.
Step 3Bake in a pre-heated oven (180°C) for approximately 20 minutes or until cooked through.
Step 4Remove chicken from the oven and allow to cool a little before shredding with a fork.
Step 5In a bowl mix the chorizo, oil, garlic, cumin and a pinch of salt and marinate for a few minutes.
Step 6Add the chorizo mix to a hot frying pan and fry off for 2-3 minutes until the chorizo starts to crisp.
Step 7Place the tortilla rounds under the grill for a minute to colour.
Step 8To build the tostadas, spoon some of the chorizo mix on to the tortilla round and top with a little shredded chicken.
Step 9Squeeze a little lime juice over the chicken and garnish with sliced red onion, red pepper, avocado, and a spoon of refried bean mix.
Step 10Finally add tomato, coriander and a drizzle of sour cream to finish.
Step 11Serve with side dishes of sour cream and a fresh tomato, red onion and lime salsa.
- 2 Large Country Range Chicken Breasts
- 4 Country Range 12" Tortilla Wraps
- 1 tsp Country Range Fajita Seasoning
- 0.5 tsp Country Range Ground Cumin
- 1 tsp Country Range Olive-Pomace Oil
- 1 tsp Country Range Garlic Purée
- 150 g refried bean mix
- 250 g chorizo sausage, sliced
- 2 limes
- 150 g sour cream
- 1 medium red onion, sliced
- 1 large red pepper, sliced
- 1 large avocado, cubed
- 150 g plum tomatoes, sliced
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