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Chicken, Bean, Avocado, and Feta Pita Tostadas

September 14, 2021
by
With juicy, spiced pulled chicken and tons of fresh flavors layered over a homemade crispy pita shell: these Chicken, Bean, Avocado, and Feta Pita Tostadas are the messy goodness that we all need right now!
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With juicy, spiced pulled chicken and tons of fresh flavors layered over a homemade crispy pita shell: these Chicken, Bean, Avocado, and Feta Pita Tostadas are the messy goodness that we all need every once in a while. 

Jump to Recipe

Tostadas are one of my favorite weeknight dinners. Feels a bit different than tacos. Right? Still, you get all the good flavors of a super loaded tortilla stuffed to the brim. For this reason, I have a few tostadas recipes under my belt. I’m truly obsessed with my Cucumber Avocado Crab Slaw Tostadas, just as my Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw are pretty hard to beat. That being said, both of these are your more traditional style tostada in the sense that they start with a base of a crispy corn tortilla shell. In this Chicken, Bean, Avocado, and Feta Pita Tostadas recipe, I amp things up a bit. These tostadas start with a base of a crispy pita bread and are piled up high with tons of amazingly cohesive flavors — despite having no distinct cuisine. Really, it doesn’t get much better than this. You have to try these!

the breakdown…

These Chicken, Bean, Avocado, and Feta Pita Tostadas start off by making your homemade pita tostada shells. This could seriously not be easier. Simply toast up your pitas in the oven with tons of olive oil and some salt. You can either brush or spray your olive oil onto your pitas, just make sure you get them fully coated. I find that using a full bodied olive oil spray is the easiest option to get this done… but go with what you have! After about 12 minutes, they should be crisp and ready to hold the rest of the toppings. Another way to do this would be to split your pita pockets in half, creating two large circles. To do this, I recommend heating your pita loaves up in the microwave in between two damp paper towels. After about 30 seconds, they should be much more pliable, and will still be able to crisp up well in the oven. Oh, and cook them for a bit less time (maybe 4-5 minutes on each side?). This is a bit of a lighter approach, but the pita will crumble a bit more. Either way, you’ve got yourself a good base for the rest of the goods!

With juicy, spiced pulled chicken and tons of fresh flavors layered over a homemade crispy pita shell: these Chicken, Bean, Avocado, and Feta Pita Tostadas are the messy goodness that we all need right now!

about that chicken…

The most important part of these Chicken, Bean, Avocado, and Feta Pita Tostadas is indisputably the chicken. Super saucy and perfectly spiced, I could eat this stuff on everything. The spice mixture includes a generous amount of my favorite spices: cumin, paprika (smoked or regular is fine), garlic powder, onion powder, dried oregano, chili powder, salt, and ground pepper. While this might seem like a lot of spices, you probably already have these on hand (or you should!!). With all these spices, the chicken gains an amazing Mexican, smoky flavor. Don’t forget to set aside 2 tsp of this blend for later! It makes a huge difference in your overall sauce. 

Then, combine the spices with the olive oil and lime juice. This gives the mixture little tang that is off the charts, but it also helps the spices stick to the chicken during the searing process. This is crucial!!

Speaking of that chicken, feel free to use chicken breasts instead of thighs. I actually like to do a mixture of the two, but I know that’s not available at all grocery stores. So, if it comes down to picking one, I would go with chicken thighs. They are much more moist than breasts, and make for super tender pulled chicken. 

the method…

Whichever you end up choosing, the seasoning really makes a difference. Start off with a quick sear, then shred it up however you like. I like to shred it up with my stand mixer fitted with a paddle attachment. Simply toss the chicken into your stand mixer bowl and turn it on a low speed. This perfectly shreds your chicken without any hassle. This is one of my favorite cooking hacks because I seriously hate shredding chicken with two forks. Why, yes, two forks does work, it is such a pain. Especially when your chicken is hot! If you have a stand mixer (or maybe even a handheld mixer) give this method a try!

After shredding your chicken, toss it back in with the mixture of chicken broth, tomato paste, and the leftover spices. These spices, in addition to the spices on the chicken itself, allows for a super flavorful chicken sauce. I was seriously eating this stuff out of the pan – it’s that good!

With juicy, spiced pulled chicken and tons of fresh flavors layered over a homemade crispy pita shell: these Chicken, Bean, Avocado, and Feta Pita Tostadas are the messy goodness that we all need right now!

time to assemble!

Once your chicken is all squared away, it’s time to get assembling. Told you this was an easy one:)) Simply mash up some beans (or better yet, use refried beans…) and get to layering! With a good helping of beans, chicken, and avocado, this dish definitely doesn’t lack any nutritious value. I mean, double the protein, carbs from the pita, and healthy fats from the avocado? It’s got it all. Plus, with some feta for a bit of salty creaminess and some scallions for a bit of a crunchy bite, these Chicken, Bean, Avocado, and Feta Pita Tostadas are truly a taste of heaven. Sprinkle everything off with some dried oregano (my fav with feta) and you’re ready to serve! Boom: easy dinner that everyone will love. 

when to serve these up…

These ​​Chicken, Bean, Avocado, and Feta Pita Tostadas are truly perfect for any occasion. They’re definitely easy enough for your average weeknight dinner, and make for a fun mix up from the typical taco tuesday. Plus, the leftover chicken and toppings are super easy to whip up the next day. Whether you save everything and assemble more tostadas throughout the week, or you make these fixings into something completely new (quesadilla maybe? A bowl?), leftovers are always a good idea. All that said, these Chicken, Bean, Avocado, and Feta Pita Tostadas also are super fun to whip up for company. Serve them up as a hearty finger food or as a part of a big ole dinner party spread and they’re sure to please everyone. 

I hope you love these Chicken, Bean, Avocado, and Feta Pita Tostadas as much as I do! Let me know if you make them in the comments below:)))

Chicken, Bean, Avocado, and Feta Pita Tostadas
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Chicken, Bean, Avocado, and Feta Pita Tostadas

Recipe by Annie PatrickCourse: Main Course, Appetizer, HandheldCuisine: American, FusionDifficulty: Easy
Servings

6

tostadas
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

With juicy, spiced pulled chicken and tons of fresh flavors layered over a homemade crispy pita shell: these Chicken, Bean, Avocado, and Feta Pita Tostadas are the messy goodness that we all need right now!

Ingredients

  • pitas:

  • 6 pita bread loaves*

  • Olive oil or olive oil spray, as needed

  • A pinch of salt, to taste

  • chicken:

  • 3 tbsp olive oil, divided

  • 2 limes, juiced

  • 2 tsp cumin

  • 2 tsp paprika

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 2 tsp dried oregano

  • 1 tsp chili powder

  • ½ tsp salt

  • Freshly ground pepper

  • 1 lb boneless skinless chicken thighs*

  • 1 cup chicken broth

  • 2 tbsp tomato paste

  • assembly:

  • 2 15 oz cans black beans, mashed or refried*

  • 2 avocados, thinly sliced

  • ¾ cup feta cheese, crumbled

  • 3 scallions, thinly sliced

  • Pinch of dried oregano, to serve

Instructions

  • Preheat the oven to 400 degrees.
  • Brush or spray each pita with olive oil and salt, to taste. Spread out on two large baking sheets, and transfer to the oven. Bake for 6-7 minutes on each side, or until the pitas are crisp and golden.
  • In a large bowl, combine all of the chicken spices with the limes and 1 tbsp of olive oil. Set aside 2 tsp of the mixture for later. Toss the spice mixture with the chicken, making sure to fully coat the chicken on all sides.
  • Heat the remaining 2 tbsp olive oil over high heat in a large, heavy bottomed skillet. Once hot, add the chicken and sear for about 5 minutes on each side, or until the chicken is cooked through. Shred the chicken with two forks or in a stand mixer fitted with a paddle attachment.
  • Heat the empty skillet over medium-low heat. Toss the chicken broth, tomato paste, and remaining 2 tsp of the spice mixture into the skillet. Whisk until the tomato paste is completely combined. Stir in the shredded chicken, making sure to completely coat it with the sauce. Squeeze in the remaining lime juice.
  • Layer some of the mashed or refried beans onto each pita shell. Top with some of the juicy chicken, a few slices of avocado, some feta cheese, and some scallions. Sprinkle everything with a pinch of dried oregano and serve! Enjoy!

Notes

  • To make separating your pita loaves easier, I recommend heating your pita  up in the microwave in between two damp paper towels. After about 30 seconds, they should be much more pliable, and will still be able to crisp up well in the oven.
  • Refried beans and black beans both work well for this recipe. I like to use regular black beans, heating them up with some spices and Greek yogurt.
  • For a lighter option, you could split your pita into two large thin circles, and toast them that way. To do this, I recommend heating your pita loaves up in the microwave in between two damp paper towels. After about 30 seconds, they should be much more pliable, and will still be able to crisp up well in the oven after 4-5 minutes on each side.
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