Chicken Tostadas with Chilpotle Coleslaw
Brush oil onto both sides of the corn tortillas, place onto a tray lined with baking paper and bake in the oven at 200 degrees for 5 minutes
Take tray out and add a sprinkle of cheese onto the top of each tortilla and place back into the oven until cheese is melted and crunchy
Combine fresh ingredients into a bowl and add the shredded chicken. Mix through the chilpotle mayonnaise.
Place each tortilla onto a plate and spoon on a healthy portion of coleslaw. Serves 4 generously.