Warning: array_intersect(): Expected parameter 2 to be an array, null given in /home/customer/www/theleancook.com/public_html/wp-content/plugins/page-or-post-clone/page-or-post-clone.php on line 123
Chicken and huevo tostada - The Lean Cook

Chicken and huevo tostada

Chicken and huevo tostada

This morning I was in the mood for granola, the kitchen was tidy and I wanted it to stay that way.

My husband on the other hand declared ‘I don’t fancy granola, can’t you come up with something?” So here it is, completely off the cuff and I’m really pleased with the result.

Hope you like it too!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

266 g chicken breast
95 g cherry tomatoes, cut into quarters
46 g spring onion, finely chopped
3 whole eggs
3 egg whites
6 g olive oil
46 g reduced fat sour cream
2 tsp smoked paprika
1 lime, juice only
20 g fresh coriander, chopped
149 g spinach
salt and pepper


  • Put a frying pan on a medium heat and brush the frying pan with the oil using a pastry brush.
  • Whisk the whole eggs with the egg whites and pour into the frying pan to make a large pancake.
  • Gently cook the egg so that you can see the egg has set, remove from the heat and set aside.
  • Repeat until you’ve used all your egg mix.
  • Next put the chicken into a blender to turn it into mince.
  • Take another frying pan and pop it onto a medium heat with the remaining Oil.
  • Add the minced chicken and start to brown the mince.
  • Add the smoked paprika and season to taste. ┬áIt should only take a few minutes to cook through.
  • Add the spinach to the pan and start to combine it with the chicken mince to wilt and set aside when you’re happy the chicken is cooked.
  • Put the chopped cherry tomatoes in a bowl along with the spring onion, coriander and lime juice.
  • Give everything a good mix and you’re ready to made your tostadas.
  • Pop one of the egg pancakes onto the plate, add some of the mince and spinach, then top with some of the tomato and spring onion mix.
  • Then add another pancake and repeat until you’ve used all of your egg pancakes and both mixtures.
  • Add a dollop of reduced fat sour cream on top and get ready to tuck in!

Recipe Notes

  • Check out the video showing exactly how to make egg wraps!
  • Please note that just using 1 whole egg and 1 egg white I have made an egg wrap using a pan with a 22cm diameter.

Nella Foulds
Nella Foulds

Find me on: Web

The Lean Cook