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Full size Chicken Tostadas are just right for dinner, but they can be tricky at parties. So how about Mini Chicken Tostadas instead? When we’re having friends over, I love to serve appetizers that are just a bite or two and don’t require silverware. I mentioned in this Pork Carnitas Tostadas post that with full-size tostadas, I tend to get carried away. Stacking them so high that taking a bite invariably means toppled toppings. Which is fine when it’s just Keith and I, but not great for parties.

Mini Chicken Tostadas served on a wooden board with lime wedges.

That’s where round tortilla chips come in. Pile on the toppings and you have bite-size chicken tostadas! You can pop one into your mouth in one bite, sans mess, particularly if you can find 2-inch diameter tortilla chips. Just think of the possibilities!

Ingredients for Mini Chicken Tostadas

Mini Chicken Tostadas Ingredients on a gray granite surface.
  • Shredded Chicken: Use cooked chicken that’s moist and easy to shred. You can get this from a store-bought rotisserie chicken, or make your own using recipes like Slow Cooker Shredded Chicken, Chicken Tinga, or Chicken Carnitas.
  • Tortilla Chips: Look for 2-inch round tortilla chips – ideal for tiny tostadas that are just a bite or two.
  • Refried Beans: Use a can of your favorite refried beans, or make a batch from scratch using pinto or black beans (Homemade Refried Beans or Refried Black Beans). Make sure they’re nice and creamy, with plenty of flavor.
  • Cheese: Use a cheese that you love. Sharp cheddar will give you a bold taste, while Monterey Jack is milder and melts well. For an authentic Mexican vibe, try crumbled Queso Fresco or Cotija.
  • Salsa: Use your favorite salsa, whether it’s from a jar or homemade (like Fire Roasted Salsa or Pico de Gallo). Chunky salsas work great, but smooth ones are tasty too.
  • Avocado: You’ll want a couple of ripe avocados. They should be a little soft but not mushy. Slice them up right before serving so they don’t turn brown.
  • Sour Cream: A dollop of regular sour cream adds richness, or try Mexican Crema for a tangy twist.
  • Cilantro: You’ll need a bunch of fresh cilantro. Give it a good rinse, then roughly chop the leaves. Skip this if you’re not a cilantro fan.
  • Lime Wedges: Slice up a lime or two into wedges for squeezing over your tostadas. The citrus adds a bright, fresh pop of flavor.
Close up photo of Mini Chicken Tostadas served on a wooden board with lime wedges.

How to Make Mini Chicken Tostadas

  1. Spread tortilla chips in a single layer on a large platter or baking sheet.
  2. Smooth a small spoonful of warm refried beans over each chip.
  3. Top the beans with a pinch of shredded chicken.
  4. Sprinkle on some shredded cheese and top with a small avocado slice, a small spoonful of salsa, and a dollop of sour cream or Mexican Crema. If you like, garnish with a leaf or two of fresh cilantro and serve.
  5. Or for an easy party setup, create a tostada bar. Serve the chips and toppings in separate bowls and let guests assemble their own mini tostadas.

Watch How to Make These Tiny Tostadas!

Mini Chicken Tostadas

5 from 2 votes
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 42
Servings: 60 chicken tostadas
Tiny tostadas are festive and delicious for parties or fun weeknight meals!


For the Chicken

  • 4 cups shredded chicken (See Recipe Note #1 for options)

Tostadas and Toppings

  • 60 2-inch round tortilla chips fewer if the rounds are larger
  • 16 ounce can refried beans warmed
  • 3 ounces shredded sharp cheddar cheese or Monterey Jack or Queso Fresco
  • 2 large avocados thinly sliced
  • salsa
  • sour cream or Mexican Crema
  • chopped fresh cilantro
  • lime wedges for serving, optional


Assemble Mini Tostadas

  • On one chip, spread about a teaspoon of warm refried beans followed by a large pinch of shredded chicken, pinch of cheese, small avocado slice, spoon of salsa and a small dollop of sour cream. Sprinkle with fresh cilantro if desired. Repeat with remaining chips. (You can also do this assembly style, adding the layers in order to a whole tray of chips.) Serve with lime wedges if desired.


  1. For the shredded chicken, my slow cooker Shredded Chicken or a store bought rotisserie chicken are convenient options. But for the best flavor, I recommend making Chicken Tinga or Chicken Carnitas
  2. To serve these at a party, arrange the chips and toppings on a table so that guests can assemble their own!


Calories: 42kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 63mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. David @ Spiced says:

    5 stars
    Oh what a cool idea to use tortilla chips as mini tostadas! These look delicious, and they’re the ultimate party food. Kinda similar to nachos…just a lot easier to eat!

    1. Marissa Stevens says:

      Thanks, David! They’re really fun to serve.

  2. Ben | Havocinthekitchen says:

    5 stars
    I’ve always liked mini / individual foods / servings – convenient and elegant. Plus, a smaller size means fewer calories so you can eat more (Ben’s logic lol) And these bites do look fancy and tasty!

    1. Marissa Stevens says:

      Love it! Thanks, Ben!

  3. Mimi Rippee says:

    What a great idea! And perfect for a party. They also make scoops, which I get for cheesy dips. Those would work, too, I think!

    1. Marissa Stevens says:

      Thanks, Mimi!