Turkey Tostadas

Turkey Tostadas

Put a Mexican twist on turkey leftovers with these crispy turkey tostadas.

Mixed with tomatillo salsa, leftover Thanksgiving turkey breast transforms into a tasty lunch or dinner that’s high in protein.

Top it with shredded lettuce, onion and Monterey jack cheese, and dig in!

This recipe can also be used to make nachos. Just slice the tortillas into wedges before baking. Top crisped chips with turkey mixture, onions, and cheese and then bake until cheese melts. Top with lettuce and serve!

5 from 2 votes

Turkey Tostadas

Put a Mexican twist on turkey leftovers with these crispy turkey tostadas. 

Course dinner, lunch
Cuisine Mexican
Keyword turkey
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Servings 4 servings
Calories 285 kcal
Author BODi


  • 4 (6-inch) whole-grain flour tortillas
  • Nonstick cooking spray
  • ½ cup tomatillo salsa
  • cups roasted turkey breast, shredded (approx. 8 oz.)
  • 2 cups leaf lettuce, finely shredded
  • ¼ cup onions, chopped
  • ½ cup shredded Monterey jack cheese
  • ½ medium ripe avocado, sliced


  1. Preheat oven to 400° F.
  2. Lightly coat both sides of tortillas with spray. Place tortillas in single layer on large baking sheet. Bake for 6 to 8 minutes, or until golden. Set aside.

  3. While tortillas are baking, heat salsa in medium nonstick skillet over medium-high heat.
  4. Add turkey; cook, stirring frequently, for about 2 to 3 minutes, or until turkey is evenly coated and heated through.
  5. To serve, place a tortilla on each serving plate. Top evenly with lettuce, turkey mixture, onion, cheese, and avocado.
Nutrition Facts
Turkey Tostadas
Amount Per Serving (1 serving)
Calories 285 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 56mg19%
Sodium 491mg21%
Carbohydrates 18g6%
Fiber 7g29%
Sugar 1g1%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.

Portion Fix Containers
½ Green
½ Red
1 Yellow
1 Blue

2B Mindset Plate It!
Add more veggies to make a great lunch.

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Photos by Kirsten Morningstar