Turkey Tostadas with Cranberry Chipotle Sauce

Gluten Free
Dairy Free
Low Fod Map
Health score
10%
Turkey Tostadas with Cranberry Chipotle Sauce
30 min.
4
406kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a dish that’s not only delicious but also caters to various dietary needs? Introducing Turkey Tostadas with Cranberry Chipotle Sauce—a vibrant, gluten-free, dairy-free, and low FODMAP meal that’s sure to impress your family and friends!

This recipe combines the savory goodness of shredded turkey with a unique twist: a sweet and spicy cranberry chipotle sauce that adds a burst of flavor to every bite. The contrast of textures from the crispy tostada shells and the fresh, crunchy lettuce creates a delightful experience that will keep you coming back for more.

In just 30 minutes, you can whip up this satisfying dish that serves four, making it perfect for a cozy family dinner or a casual gathering. With each serving clocking in at around 406 calories, you can indulge without the guilt. The balance of protein, healthy fats, and carbohydrates ensures that you’ll feel full and energized.

Whether you’re looking for a quick weeknight meal or a standout dish for your next get-together, these Turkey Tostadas with Cranberry Chipotle Sauce are a fantastic choice. Get ready to impress your taste buds and those of your guests with this flavorful and nutritious recipe!

Ingredients

  • 0.3 cup brown sugar packed
  • tablespoon chipotles in adobo chopped
  • 0.5 teaspoon chipotle chili powder 
  • cup cranberries fresh
  • tablespoon ground cumin 
  • cups lettuce shredded
  • teaspoon oregano dried
  •  purchased corn tostada shells (from 4.5-oz box)
  • cups turkey shredded cooked
  • tablespoon vegetable oil 
  • 0.5 cup water 

Equipment

  • frying pan
  • sauce pan

Directions

  1. In 1-quart saucepan, heat Sauce ingredients to boiling over medium heat. Cook 10 to 15 minutes or until cranberries have popped and sauce has thickened.
  2. Meanwhile, in 10-inch skillet, heat oil over medium heat.
  3. Add turkey, cumin, oregano and chili powder; stir to mix. Cook 5 to 7 minutes or until turkey is thoroughly heated.
  4. Heat refried beans as directed on can.
  5. To assemble tostadas, spread each tostada shell with warm refried beans. Top with turkey, lettuce and sauce.

Nutrition Facts

Calories406kcal
Protein23.49%
Fat37.34%
Carbs39.17%

Properties

Glycemic Index
21.75
Glycemic Load
1.18
Inflammation Score
-7
Nutrition Score
15.285217399183%

Flavonoids

Cyanidin
11.61mg
Delphinidin
1.92mg
Malvidin
0.11mg
Pelargonidin
0.08mg
Peonidin
12.29mg
Catechin
0.1mg
Epigallocatechin
0.19mg
Epicatechin
1.09mg
Epigallocatechin 3-gallate
0.24mg
Apigenin
0.05mg
Luteolin
0.01mg
Kaempferol
0.08mg
Myricetin
1.68mg
Quercetin
4.22mg

Nutrients percent of daily need

Calories:405.58kcal
20.28%
Fat:17.2g
26.45%
Saturated Fat:4.33g
27.06%
Carbohydrates:40.58g
13.53%
Net Carbohydrates:36.5g
13.27%
Sugar:15.5g
17.22%
Cholesterol:71.57mg
23.86%
Sodium:344.35mg
14.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.34g
48.68%
Vitamin B3:8.3mg
41.52%
Vitamin B6:0.77mg
38.36%
Selenium:22.28µg
31.82%
Phosphorus:268.37mg
26.84%
Vitamin B12:1.21µg
20.21%
Vitamin K:19.63µg
18.7%
Manganese:0.35mg
17.74%
Iron:2.98mg
16.53%
Fiber:4.08g
16.31%
Zinc:2.36mg
15.7%
Magnesium:62.7mg
15.67%
Vitamin B2:0.24mg
14.05%
Vitamin B1:0.19mg
12.86%
Potassium:427.91mg
12.23%
Vitamin B5:1mg
10.01%
Copper:0.18mg
8.91%
Calcium:79.57mg
7.96%
Vitamin A:353.25IU
7.07%
Vitamin E:1mg
6.66%
Vitamin C:4.64mg
5.62%
Folate:19.19µg
4.8%
Vitamin D:0.3µg
1.99%