Chicken and Summer Vegetable Tostadas

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Chicken and Summer Vegetable Tostadas are a super easy meal to make for dinner!

chicken and summer vegetable tostada overhead shot

These tostadas are quick, easy and summery fresh. Pull out the corn on the cob and pick a zucchini for this one. They have a summer vibe to them. Think about adding more summer veggies that you happen to have on hand (or in your garden) too!

overhead shot of a chicken and summer vegetable tostada with a blue and white striped napkin peeking into the bottom of the photo

How to make Chicken and Summer Vegetable Tostadas:

It’s easy!  The chicken and vegetable topping is made in a skillet on the stove. You’ll spice the chicken and sauté it with vegetables, salsa and cilantro. Then you’ll broil the tortillas, then sprinkle them with the topping and some cheese and broil them again. 

Note about the flour tortillas:

This recipe calls for using low carb flour tortillas. You can use any flour tortillas. If you like regular flour tortillas, then use regular flour tortillas. 

two white plates with chicken and summer vegetable tostadas with a small white plate of sliced avocado in the background and a blue/white striped napkin peeking in on the side

To serve, top them with a little sour cream, cilantro and fresh tomato.

Topping substitution and addition suggestions:

If you’re vegetarian, you can simply plan to use all vegetables instead of adding chicken. You could add black beans or refried beans for protein. These would also be delicious with a little avocado or guacamole on top. 

fork full of chicken and summer vegetable tostada above the tostada. peek at another tostada in the background and a small white plate of sliced avocado

Relax with an easy night in the kitchen making these Chicken and Summer Vegetable Tostadas, and maybe serve a little Spanish rice on the side. Enjoy!

Here are a few more summer recipes you might like to try:

chicken and summer vegetable tostada overhead shot
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Chicken and Summer Vegetable Tostadas

Super easy dinner recipe that is perfect for summer.
8 10 8
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 373kcal
Course Main Course
Cuisine American
Keyword chicken, summer, tostadas, vegetable



  • 12 ounces chicken breast
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  • 1 cup chopped red onion
  • 1 cup fresh corn kernels
  • 1 cup chopped zucchini
  • 1/2 cup salsa
  • 3 tablespoons chopped fresh cilantro, divided
  • Four 8-inch low carb flour tortillas
  • cooking spray
  • 1 cup shredded pepper jack cheese
  • 4 tablespoons light sour cream
  • additional chopped tomato, to garnish (optional)



  • Dice the chicken and place it in a medium bowl. Combine the cumin, salt and pepper in a small bowl; sprinkle over the chicken and toss to combine.
  • Heat a large, nonstick skillet to med-high heat. Add the chicken to the pan; sauté for 3 minutes. Add the onion, corn, and zucchini to pan; sauté for 2 minutes or until the chicken is done. Stir in the salsa and 2 tablespoons of the cilantro. Cook 2 minutes or until the liquid almost evaporates, stirring frequently.


  • Working with 2 tortillas at a time, arrange them in a single layer on a baking sheet; lightly spray the tortillas with cooking spray. Broil for 2 to 3 minutes, or until very lightly browned. Spoon about 3/4 cup of the chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup of cheese. Broil an additional 2 minutes, or until cheese is melted. Repeat with the remaining tortillas and other ingredients. Sprinkle each serving with a tablespoon of sour cream and a pinch of cilantro. Add a little chopped tomato too, if using. Serve immediately.


Serving: 1serving | Calories: 373kcal | Carbohydrates: 34g | Protein: 33g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 651mg | Potassium: 708mg | Fiber: 3g | Sugar: 6g | Vitamin A: 592IU | Vitamin C: 13mg | Calcium: 260mg | Iron: 1mg | Blue WW Smartpoints: 8 | Green WW Smartpoints: 10 | Purple WW Smartpoints: 8

Chicken and Summer Vegetable Tostada on a colorful Mexican print plate


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  • Kristin Sollars wrote:

    We added refried black beans to these for a little more protein, what a great recipe, will definately use this one again!

  • Paula wrote:

    Finally got a chance to try these. Everyone agreed, they are wonderful… a bit sloppy to eat, but excellent none the less!

  • Stacey wrote:

    These were so good. I may add some black beans next time!

  • Barbara wrote:

    Looks like another great, easy recipe. Thanks!

  • Maria wrote:

    We make similar tostadas and love them. I do all veggies, hubs adds chicken:) We use the broiler to crisp up our tortillas too! I will have to make these this week, thanks for the reminder! They look great!