If you’re craving something crunchy, zesty, and ridiculously easy for dinner tonight, you’re in for a treat with these Easy Rotisserie Chicken Tostadas with Quick Pickled Onions. They’re speedy, vibrant, and absolutely irresistible—think of them as a fiesta on a plate, where every bite is loaded with texture and flavor and magic happens in just 25 minutes!
Why You’ll Love This Recipe
- Lightning-fast dinner: Thanks to rotisserie chicken and simple prep, you’ll have a show-stopping meal in less than 30 minutes.
- Crunch + Creaminess: The combo of crisped tortillas, creamy guacamole, and juicy chicken is a textural dream.
- Flavor explosion: Quick pickled onions bring zingy brightness to balance every savory, spiced bite.
- Total crowd-pleaser: Everyone can customize their own tostada, making this perfect for picky eaters or family-style dinners.
Ingredients You’ll Need
The beauty of Easy Rotisserie Chicken Tostadas with Quick Pickled Onions is that you only need a handful of ingredients—but each one brings color, freshness, or bold flavor to the table. Here’s how everything comes together for maximum deliciousness!
- Red onion: Sliced thin, it gets a quick pickle for that tangy, magenta pop and mild crunch.
- Apple cider vinegar: Gives the pickled onions their classic bright flavor with the extra benefit of mellowing that bite.
- Kosher salt, peppercorns, coriander seeds: Essential for seasoning and adding subtle warmth to the onions.
- Ghee or butter: Melts into the chicken, amplifying richness and keeping it moist.
- Paprika, chili powder, cumin, dried oregano: Layered spices that wake up the chicken with smokiness and a gentle heat.
- Tomato paste: Adds savory depth and a touch of sweetness to the chicken filling.
- Canned chopped green chiles: Brings extra flavor and a hint of mild spice.
- Chicken broth (low sodium): Keeps the meat juicy as it soaks up all those wonderful spices.
- Shredded rotisserie chicken: Your shortcut superstar for unbeatable ease and flavor.
- Grain-free tortillas (like Siete cassava): Get super crisp as tostadas, but use your favorite tortilla!
- Olive oil: For toasting the tortillas to golden, shatteringly crisp perfection.
- Guacamole: Creamy, bright, and the perfect base for every topping.
- Romaine lettuce: For a crunch that lifts the whole tostada and adds a fresh bite.
- Cilantro: A sprinkle of herby brightness.
- Lime wedges: A squeeze over the top brings everything to life!
Variations
The best part about Easy Rotisserie Chicken Tostadas with Quick Pickled Onions is how easy they are to put your own spin on. Swap, add, or tweak based on what you have or love—there’s seriously no wrong way to tostada!
- Make it dairy-free or vegan: Use vegan butter and swap out the chicken for shredded jackfruit, black beans, or sautéed mushrooms.
- Add cheese: Crumbled cotija, queso fresco, or just a sprinkle of cheddar takes things over the top.
- Go classic with tortillas: If you can’t find grain-free tortillas, regular corn tortillas fry up beautifully (or bake them for a lighter crunch).
- Switch up your fixings: Pile on shredded cabbage, radishes, sliced jalapeños, or fresh pico de gallo for even more texture and zing.
How to Make Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
Step 1: Quick Pickle the Onions
Start by soaking your sliced red onions in hot water—this takes out the harsh bite and softens them up perfectly. Meanwhile, whisk together your tangy brine (apple cider vinegar, salt, peppercorns, coriander seeds), then add the drained onions and let them marinate. Even soaking for just 30 minutes gives you that punchy, magenta pickle that’s pure magic on your tostadas.
Step 2: Spice Up the Chicken
Warm up your skillet and melt the ghee or butter until it’s glossy. Sprinkle in all those fragrant spices—paprika, chili powder, cumin, oregano—and let them bloom for just a minute or two. Add tomato paste, green chiles, and broth, then toss in the shredded chicken, stirring until everything is saucy and deeply flavorful. Taste and tweak with salt and pepper to suit your preferences.
Step 3: Crisp the Tortillas
In a skillet, drizzle a bit of olive oil and cook each tortilla until it’s golden brown and crackly crisp, flipping every couple of minutes. Transfer them to a wire rack so they stay crispy (no soggy tostadas allowed!). You’re only minutes away from eating!
Step 4: Assemble & Enjoy
Slather a generous layer of guacamole onto each crunchy tortilla, then top with a nest of shredded romaine, a scoop of the warm, spiced chicken, a scatter of pickled onions, and a sprinkle of fresh cilantro. Don’t forget that juicy lime wedge—give everything a big squeeze and get ready to bite into pure tostada bliss.
Pro Tips for Making Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
- The Quick Pickle Shortcut: Soak sliced onions in hot water before pickling for the best vibrant color and milder flavor—don’t skip this tiny step!
- Ultra-Crisp Tostada Hack: Keep your freshly crisped tortillas on a wire rack (not a plate) so air circulates and they stay shatteringly crunchy.
- Customize Your Heat: If you want your chicken even spicier, toss in a pinch of cayenne or some finely diced jalapeño with the spices.
- Batch It Up: Make extra quick pickled onions and keep them in the fridge—they add zing to tacos, salads, and sandwiches all week long!
How to Serve Easy Rotisserie Chicken Tostadas with Quick Pickled Onions
Garnishes
Go wild with toppings! Besides the pickled onions, shower your tostadas with extra cilantro, a few fresh jalapeño slices if you love heat, or a little cheese for richness. A dollop of sour cream or a drizzle of your favorite hot sauce can take these over the top. The beauty of Easy Rotisserie Chicken Tostadas with Quick Pickled Onions is the freedom to finish them your way.
Side Dishes
To make dinner feel like a true event, serve your tostadas with fluffy cilantro-lime rice, spicy black beans, or a fresh corn salad. For something lighter, a side of watermelon or jicama sticks is just the juicy, refreshing bite you want between each zesty tostada.
Creative Ways to Present
Make it a tostada bar! Set out each element—crispy tortillas, chicken, guac, lettuce, pickled onions, and all the fixings—so everyone can build their own perfect plate. Alternatively, assemble them on a big platter for a stunning, colorful centerpiece that’s sure to impress. However you serve them, Easy Rotisserie Chicken Tostadas with Quick Pickled Onions are made for sharing.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken, pickled onions, and toppings in separate airtight containers in the fridge. This way, everything stays fresh and crisp, and you can quickly throw together tostadas for lunch or dinner throughout the week without sacrificing texture.
Freezing
The spiced chicken freezes beautifully for up to 2 months—just let it cool, pack it into a freezer-safe container, and thaw in the fridge overnight before reheating. While the quick pickled onions are best fresh, they’ll actually keep well in the refrigerator for up to a week, so you’ll have plenty of time to enjoy them in multiple meals!
Reheating
Gently rewarm the chicken on the stovetop or in the microwave until hot and juicy. To recapture crispy magic, re-toast the tortillas in a skillet or oven for a couple minutes. Then just assemble as usual and enjoy them all over again—no one will ever guess they’re leftovers.
FAQs
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Can I use regular tortillas instead of grain-free?
Absolutely! Corn tortillas, flour tortillas, or even baked tortillas all work well—just crisp them in a skillet with a splash of oil or bake on a rack at 400ºF until golden and crunchy. It’s all about that crisp base, so go with your favorite!
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How far in advance can I make the quick pickled onions?
You can make the onions up to a week in advance—they become even more flavorful after a day or two. Just store them in a covered container in the fridge, and they’ll be on hand to upgrade your tostadas, salads, or sandwiches all week.
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What else can I use instead of rotisserie chicken?
Any cooked, shredded chicken will work beautifully. If you’re avoiding chicken, try using shredded jackfruit, pulled pork, or even sautéed mushrooms for a tasty vegetarian twist on these Easy Rotisserie Chicken Tostadas with Quick Pickled Onions.
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Are Easy Rotisserie Chicken Tostadas with Quick Pickled Onions good for meal prep?
They’re fantastic for meal prep! Prepare all the elements ahead, then simply store them separately. Assemble just before serving to keep the tostadas crisp and the toppings ultra-fresh.
Final Thoughts
If you’re looking for a meal that’s as punchy in flavor as it is speedy to make, you can’t go wrong with Easy Rotisserie Chicken Tostadas with Quick Pickled Onions. Whether you’re serving them family-style or treating yourself to a solo fiesta, these tostadas just bring pure, joyful crunch and satisfaction to every bite. Give them a try this week—you’ll be hooked by how easy (and delicious) homemade can be!
Print
Easy Rotisserie Chicken Tostadas with Quick Pickled Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 people 1x
- Category: Stovetop
- Method: Stovetop
Description
These Easy Rotisserie Chicken Tostadas with Quick Pickled Onions are a delicious and satisfying meal that’s perfect for a quick weeknight dinner.
Ingredients
For the Quick Pickled Onions:
- 1 small red onion, sliced thin
- 3/4 cup apple cider vinegar
- 1/2 tsp kosher salt
- 1/2 tsp peppercorns
- 1/2 tsp coriander seeds
For the Chicken:
- 2 tbsp ghee or butter
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 2 tbsp tomato paste
- 4 oz chopped green chiles from a can
- 1/3 cup chicken broth, low sodium
- kosher salt, to taste
- black pepper, to taste
- 3 cups shredded rotisserie chicken or any cooked, shredded chicken
For the Tostadas:
- 8 tsp olive oil
- 6 grain free tortillas (I prefer Siete casava flour tortillas)
- 1 cup store-bought or homemade guacamole
- 2 cups romaine lettuce, thinly sliced or 1 small head
- 1 tbsp cilantro, chopped
- 1 lime, sliced into wedges
Instructions
- For the Quick Pickled Onions: Place sliced onions in a large bowl and cover in hot water for 5 minutes. In a jar or bowl, whisk together apple cider vinegar, kosher salt, peppercorns, and coriander seeds. Add drained onions to the brine and refrigerate for at least 30 minutes.
- For the Chicken: Melt ghee in a skillet over medium heat. Toast spices, add tomato paste, green chiles, and chicken broth. Simmer, then add shredded chicken and adjust seasoning.
- For the Tostadas: Heat oil in a skillet and cook tortillas until crisp. Spread guacamole on tostadas, top with romaine, chicken, cilantro, and pickled onions. Serve with lime wedges.
Notes
- Quick pickled onions can be stored in the fridge for up to two weeks.
