Barbecue Chicken Feta Tostadas
They’re crispy and warm, a little smoky at the edges, messy in the best way – these barbecue chicken feta tostadas. I first made them one hot evening in July when everything felt too fussy and heavy. I didn’t want to turn on the oven (or really cook at all), but still wanted something with a little spark. Something salty, sweet, crunchy, a little creamy too. I had a few tostada shells leftover from taco night and half a tub of feta that I didn’t want to waste. And there it was – dinner sort of built itself in ten minutes flat, right on the counter.
Why You’ll Crave It
- Barbecue chicken meets salty creamy feta – it’s comfort food with a twist
- Built for speed: prep in 15 minutes or less, with minimal dishes
- Crunchy tostada shells hold up beautifully under all those juicy toppings
- Surprisingly balanced – smoky, sweet, sharp, fresh, creamy, crispy… it all works
- Customizable depending on what’s in your fridge (or what your people like)
The first time I made this, my sister and I ended up eating every last tostada standing over the kitchen sink – we’d only meant to “taste one” before dinner.
What You’ll Need
- 2 cups cooked chicken: tender and shredded – rotisserie chicken is perfect here
- 1/2 cup barbecue sauce: go tangy and smoky, or sweeter if that’s more your thing
- 4 tostada shells: crisp, lightly salted, the sturdier the better (so they hold the toppings)
- 1/2 cup crumbled feta cheese: that salty-creamy bite makes everything pop
- 1/2 cup corn, cooked: fresh, frozen, grilled – honestly whatever you have lying around
- 1/4 cup chopped fresh cilantro: adds bright, grassy lift just at the end
- 1 cup shredded lettuce: crunchy and cool – use iceberg or romaine
- Optional: sliced avocado or a few thin jalapeño rounds if you like a spicy finish
Easy How-To
Warm up your workspace
Lay everything out – tostadas on a big plate or board, chicken in a bowl, toppings prepped. Makes it feel more relaxed when everything’s right in front of you.
Mix the barbecue chicken
In a mixing bowl, toss the shredded chicken with barbecue sauce till it’s well coated. I like mine slightly saucy, not swimming. Taste a pinch and adjust if it needs more punch or tang.
Assemble the tostadas
Spoon the BBQ chicken onto each tostada shell – about half a cup per shell works. Not too much or they’ll get soggy quick. Then scatter the corn, crumble over the feta, nestle in the lettuce. It’s a bit of architecture, honestly.
Finish with freshness
Top with chopped cilantro and, if you’re feeling it, a few slices of avocado or jalapeño. This is your moment to make them look a little artsy… or not.
Serve immediately
Truly – the tostadas start softening after a few minutes. We usually just bring the whole plate to the table, grab a stack of napkins, and dig in.
Good to Know
- If your tostadas break while topping… that’s okay. Tacos by default.
- Cold leftovers aren’t very nice, but the BBQ chicken itself reheats beautifully in the microwave.
- Sometimes I sprinkle the feta first – under the chicken – so it gets a little melty. Totally untraditional and surprisingly wonderful.
Serving Ideas
- Try them with a limey slaw or a side of charred zucchini ribbons – especially in warmer months
- Add a drizzle of Greek yogurt thinned with lime juice for an extra hit of creaminess
- Pair with cold beer or a tart hibiscus tea to balance the sweet-salty vibe
Top Tricks
- Toast your tostadas for a few minutes in a dry pan or low oven if they’ve gone a bit stale – it brings the crunch back
- Use two forks to gently shred the chicken while it’s still warm – it’s much easier than when it cools down
- Mix barbecue sauces (one smoky, one sweet) if you can’t decide – it creates good depth
Frequently Asked Questions
Can I make these barbecue chicken feta tostadas ahead of time?
Sort of. You can prep everything – the BBQ chicken, the garnishes – in advance and just wait to assemble until the last moment. Don’t build them too soon, or you’ll lose that lovely crunch.
What’s the best barbecue sauce to use?
Completely up to you – I like one that’s smoky and lightly sweet, with just a little vinegar tang. But a spicy version could be amazing too, especially with cool avocado on top.
Can I swap the feta?
Sure – queso fresco or soft goat cheese works nicely. Even sharp cheddar could be fun for something more traditional. The feta just brings something… savory and clean that pulls it all together.
Are these gluten-free?
They can be – as long as your tostada shells and BBQ sauce don’t have hidden wheat. Just check the labels and you’re good to go.
How spicy are they?
Not very, unless your BBQ sauce or toppings bring heat. Jalapeños are totally optional and easy to leave off if you’re not into spice.
