Pulled Chicken Tostada With Slaw

40 mins Prep
90 mins Cook
4 Serves
  • 1kg Lilydale Free Range Thigh Fillets, quartered
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons smoked paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon salt
  • 1 onion, chopped
  • 1 ½ cups chicken stock
  • ½ cup bbq sauce
  • 10 small tortillas, cut into 10cm rounds
  • Vegetable oil spray


  • ¼ white cabbage, thinly sliced
  • ¼ red cabbage, thinly sliced
  • ½ bunch of coriander leaves, roughly chopped
  • 1 carrot, grated
  • 3 shallots, sliced
  • 3 tablespoons mayonnaise
  • Sliced red chilli and lime wedge to serve
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  1. Preheat oven to 180°C.
  2. Mix chicken, oil, garlic, paprika and cayenne pepper salt in a bowl, and set aside.
  3. Heat oil in a heavy base casserole pot, add onion and cook for 2 minutes or until soft. Add chicken mix, cooking for 4–5 minutes or until brown. Add the stock and bring to boil. Cover with lid, place in the oven, cook for 1 hour 30 minutes. Remove from heat and allow to cool slightly. Place chicken pieces into a bowl and shred with 2 forks. Stir through BBQ sauce.
  4. Meanwhile, place tortillas on a lined baking tray, spray with olive oil and bake for 6 minutes or until crisp.
  5. To make the coleslaw, combine all ingredients in a bowl and toss until coated in the mayonnaise. Season with salt and pepper.
  6. To assemble, place some shredded chicken on top of a crispy tortilla, top with coleslaw and garnish with coriander, sliced chilli and lime.
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