These colorful Chipotle Chicken Tostadas are piled high with seasoned ground chicken, sautéed vegetables, crisp romaine, and cotija cheese. A sweet-and-spicy chipotle honey vinaigrette brings everything together for an easy dinner with plenty of flavor and crunch.

Chipotle chicken tostadas topped with romaine, cotija cheese and chipotle honey vinaigrette.

Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

Chicken Tostadas
1 pound ground chicken
1 teaspoon olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon chipotle powder
1 bell pepper, diced
1 cup cherry tomatoes, halved
5–7 jarred jalapeño slices
2 green onions, chopped
2 cups chopped romaine lettuce
¼ cup crumbled cotija cheese
6 tostada shells
Lime wedges, for serving
Fresh cilantro, optional

Chipotle Honey Vinaigrette

Juice of 2 limes
⅓ cup light olive oil
2 tablespoons chopped chipotle peppers in adobo
¼ cup fresh cilantro
¼ cup white wine vinegar
3 tablespoons water, plus more if needed
1 tablespoon honey, plus more to taste
1 teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt

Ground chicken, vegetables, seasonings, cotija cheese and tostada shells on the counter.

Limes, cilantro, chipotle peppers, honey, olive oil and white wine vinegar for chipotle honey vinaigrette.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the ground chicken, garlic powder, onion powder, smoked paprika, black pepper, salt and chipotle powder. Use a wooden spoon to break the chicken into crumbles. Cook for approximately 5 minutes, stirring occasionally.

Ground chicken topped with chipotle seasoning in a skillet.

Step 2: Add the diced bell pepper, cherry tomatoes, jalapeño slices, and green onions. Continue cooking for 5–7 minutes, stirring occasionally, until the vegetables have softened and the chicken is fully cooked. Ground chicken should reach an internal temperature of 165°F. Remove the skillet from the heat.

Diced bell pepper, green onions and halved cherry tomatoes on a plate.

Ground chicken cooking with bell pepper, tomatoes and green onions.

Fully cooked chipotle chicken and vegetables in a blue skillet.

Step 3: Add all the chipotle honey vinaigrette ingredients to a small blender or food processor. Blend until smooth. If the vinaigrette is too thick, add more water, 1 tablespoon at a time, until it reaches your preferred consistency. Taste and add more honey if you prefer a sweeter dressing.

Chipotle honey vinaigrette ingredients arranged on the counter.

Olive oil being poured into a small food processor.

Fresh cilantro being added to a small food processor.

Chipotle honey vinaigrette in a small beige bowl.

Step 4: Divide the chicken and vegetable mixture among the tostada shells. Top with chopped romaine and cotija cheese. Drizzle with the chipotle honey vinaigrette, then finish with fresh cilantro and a squeeze of lime juice.

Nutrition note: Nutritional values exclude the tostada shells and optional toppings.

Chipotle honey vinaigrette being spooned over a chicken tostada.

🍋 Simply Made Suggestions and Swaps

Switch the cheese. Feta adds a tangy bite, while shredded cheddar creates a milder flavor.
Try another protein. Ground turkey or lean ground beef can replace the ground chicken.
Reduce the heat. Omit the jalapeños and reduce the chipotle powder for a milder version.
Save the leftovers. Refrigerate the chicken mixture and vinaigrette separately in airtight containers for up to 2 days. Keep the tostada shells at room temperature so they remain crisp.
Reheat before assembling. Warm the chicken mixture gently, then assemble the tostadas immediately before serving.

🌮 Before You Go…

Need more easy, flavorful dinners? Browse our collection of simple chicken recipes for more ideas that work on busy nights.

Chipotle Chicken Tostadas

These easy Chipotle Chicken Tostadas are a vibrant, veggie-packed dish with incredible flavor. Their exciting textures and bold spices make them perfect for a satisfying weeknight dinner.

Tara

Prep Time 15

Cook Time 20

Total Time 35

Servings

Ingredients

1 lb ground chicken
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp black pepper
¼ tsp salt
¼ tsp chipotle powder
1 tsp olive oil
1 bell pepper (diced)
1 cup cherry tomatoes (halved)
5-7 Jalapeño slices (jarred)
2 green onions (chopped)
¼ cup cotija cheese
2 cups romaine lettuce (chopped or shredded)
Toatadas

Chipotle Honey Vinagrette

2 limes (juiced)
⅓ cup light olive oil
2 Tbsp chipotle peppers in adobo
¼ cup cilantro
¼ tsp dried oregano
¼ tsp salt
1 tsp garlic powder
1 Tbsp honey (*more if needed)
3 Tbsp water
4 Tbsp white vinegar

Instructions

Heat the olive oil in a large skillet over medium heat. Add the ground chicken, garlic powder, onion powder, smoked paprika, black pepper, salt and chipotle powder.
Use a wooden spoon to break the chicken into crumbles. Cook for approximately 5 minutes, stirring occasionally.
Add the diced bell pepper, cherry tomatoes, jalapeño slices and green onions. Continue cooking for 5–7 minutes, stirring occasionally, until the vegetables have softened and the chicken is fully cooked. Ground chicken should reach an internal temperature of 165°F. Remove the skillet from the heat.
Add all the chipotle honey vinaigrette ingredients to a small blender or food processor. Blend until smooth.
If the vinaigrette is too thick, add more water 1 tablespoon at a time until it reaches your preferred consistency. Taste and add more honey if you prefer a sweeter dressing.
Divide the chicken and vegetable mixture among the tostada shells. Top with chopped romaine and cotija cheese. Drizzle with the chipotle honey vinaigrette, then finish with fresh cilantro and a squeeze of lime juice.
Nutrition note: Nutritional values do not include the tostada shells or optional toppings.