Low Carb Roasted Vegetable and Chicken Tostadas - Slender Kitchen

Low Carb Roasted Vegetable and Chicken Tostadas

Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content


Tostadas are a great quick meal that you don't have to skip even if you are eating low carb because we can make our own tortillas for the base using cheese!!! Can you tell I'm excited? Seriously, making cheese tostadas and then piling them up with vegetables, chicken, and salsa, it's amazing. Not exactly a pick up and eat tostada, more of a knife and fork tostada, but de-li-cious. I could eat them every night.

Prep Time

Low Carb Roasted Vegetable and Chicken Tostadas

Prep Time: 
Cook Time: 
Total Time: 


  • 1 cup part skim shredded mozzarella cheese
  • 1 tbsp. olive oil
  • 1 tsp. oregano
  • 1 tsp. cumin
  • Salt and pepper
  • 3 U zucchini, sliced into large strips
  • 1 U bunch scallions
  • 4 U portabella mushroom caps
  • 2 U red peppers, sliced into large strips
  • 3 U tomatoes, quartered
  • 1 lb. boneless skinless chicken breast
  • 1 U lime
  • 1/2 cup fat free Greek yogurt
  • 1/2 cup low fat sour cream
  • 2 tbsp. adobo sauce from chipotle peppers
  • 1 tbsp. lime juice

Nutritional Facts

Serving Size: 
2 tostadas
Amount Per Serving
Calories 371
Calories from Fat 120
% Daily Value *
Total Fat 13g
Saturated Fat 5g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 80mg
Sodium 299mg
Total Carbohydrate 26g
Dietary Fiber 7g
Sugars 15g
Protein 39g


  1. Make the cheese tortillas. Option 1: Preheat the oven to 350 degrees. Using 2 baking sheets covered in parchment, place 2 tbsp. of shredded cheese in a little mound. Repeat to make 4 mounds on each sheet, spread apart. Bake for 5-7 minutes until they turn into crispy “tortillas.” Alternatively you can make these in a nonstick skillet over medium heat, one at a time. Add the cheese until it melts and is crispy and then flip for 1 min. You could also skip this and use low carb toasted tortillas.
  2. Preheat the oven to 425 degrees.
  3. Toss the vegetables with olive oil, oregano, cumin, salt, and pepper. Place on a prepared baking sheet.
  4. Season the chicken with salt and pepper. Squeeze lime juice over top. Place on a separate baking sheet or glass dish.
  5. Roast vegetables and chicken 20 minutes, flipping halfway through.
  6. Meanwhile mix together the yogurt, sour cream, adobo sauce, and lime juice. Taste and adjust heat if needed.
  7. Layer the “cheese tortillas” with the chicken, vegetables, chipotle cream.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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