1 lb chicken thighs (boneless)
1 tbs garlic salt
1 tsp garlic powder
1 tsp ground black pepper
1 tbs olive oil
1 mango (peeled, cubed)
1 cup corn (canned, frozen, or fresh)
1 cup medley tomatoes (sliced in half)
1/2 cup red onions (chopped)
Optional: Bleu cheese or feta cheese crumbles
Honey mustard or honey raspberry salad dressing
Preheat oven to 350 degrees F.
Mold the flour tortillas in an oven-safe bowl or tart pan.
Bake flour tortillas for 15 minutes then remove from oven.
Season the chicken thighs with garlic salt, garlic powder, and black pepper.
Heat a frying pan on medium-high heat with olive oil.
Pan fry the chicken thighs for five minutes.
Reduce heat to medium and flip the chicken over. Pan fry for another 3-5 minutes.
Cut the chicken into strips or bite-size pieces.
Layer the tortilla tostado with lettuce, tomatoes, onions, corn, basil, mangos and chicken.
Add cheese crumbles and drizzle with salad dressing.