Chicken Tostadas with Jalapeño Hummus

  • Hands-on Time

    10 min

  • Total Time

    10 min

  • Difficulty

    Super Simple

  • Servings


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Chicken Tostadas with Jalapeño Hummus


  • 8 corn tostadas
  • 1 10 oz container of Sabra Jalapeño Hummus
  • 1 cup shredded rotisserie chicken
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried chili pepper
  • 1/4 cup shredded Monterey Jack cheese
  • 1 cup shredded iceberg lettuce
  • 1 avocado, sliced into 16 wedges
  • Your favorite pico de gallo
  • Sour cream


  1. Preheat broiler.
  2. In a medium mixing bowl, mix chicken with lime juice, olive oil and chili pepper. Set aside.
  3. Evenly spread Sabra Jalapeno Hummus on corn tostadas, about 2 tablespoons of hummus per tostada. Place on a baking sheet and sprinkle cheese on each tostada.
  4. Broil for about 30 seconds, until the cheese is melted and golden. Remove from oven and transfer tostadas to dinner plates, two tostadas per plate.
  5. Top each tostada with shredded chicken, then top with lettuce, avocado slices, pico de gallo, and sour cream.