Scale

4 large flour tortillas (10-inch)

2 cups grilled chicken thighs, chopped

4 tostada shells

1 cup shredded cheese (mozzarella or Mexican blend)

1 cup shredded iceberg lettuce

1 diced tomato

½ cup finely chopped red onion

½ cup sour cream

Optional: avocado, jalapeños, taco seasoning

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Heat a skillet or griddle over medium heat.

Lay a tortilla flat. In the center, layer: ½ cup chicken, cheese, 1 tostada, lettuce, tomato, onion, and sour cream.

Fold edges inward to create a sealed hexagon.

Place seam-side down onto the skillet and toast for 2 minutes.

Flip and toast the other side for 2 minutes more, until golden and crisp.

You can prepare the wraps in advance and grill them just before serving. Swap in spicy salsa or avocado for a twist.