Keto BBQ Chicken Tostada
Published June 24, 2022 • Updated February 19, 2026
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I started making these BBQ chicken tostadas on nights when I had leftover rotisserie chicken sitting in the fridge and zero motivation to cook a real dinner. Ten minutes from fridge to table, and my family thinks I put in effort. That’s the kind of recipe I come back to.
BBQ sauce is one of those flavors I keep reaching for when I want to shake things up. I’ve used it in place of pizza sauce for my BBQ pulled pork pizza, stirred it into meatloaf for a BBQ cheeseburger meatloaf, and now these keto tostadas are in the regular rotation. The tangy sweetness of a good homemade BBQ sauce against melted cheddar and crispy tortilla just works.
Here’s what I love about this low carb tostada recipe: you probably already have everything you need. Shredded chicken (rotisserie is my move), a low carb tortilla, BBQ sauce, cheese, red onion. That’s it. I’ve made these with canned chicken in a pinch and they still came out great. Not my proudest kitchen moment, but I’m being honest.
The key is getting that tortilla crispy. I bake mine at 350 for about 6-8 minutes, but I’ve also thrown them on the grill when we’re already cooking outside. The grill version picks up a little char and smoke that pairs so well with the bbq chicken. If you’re into other keto Mexican recipes, try my chicken taquitos or this keto crunchwrap for another weeknight win.
One thing I’ve learned after making these dozens of times: don’t skip the red onion. I know it seems like a small detail, but that sharp bite against the sweet BBQ sauce and melted cheese is what makes the whole thing come together. I also like adding a squeeze of lime and some pickled jalapenos when I want more kick. My husband loads his up with sour cream and avocado, which honestly turns it into a full meal.
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Ingredients
4 low-carb tortillas -
2 cups shredded cooked chicken
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1 cup zero sugar BBQ sauce
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1 cup shredded cheddar cheese
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1/4 cup sliced red onions
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1/4 cup roughly chopped cilantro
Step by Step Instructions
Step by Step Instructions
Prepare BBQ chicken
Add cooked, shredded chicken to a medium bowl. Pour in BBQ sauce and mix until combined.
Assemble
Add 1/2 cup BBQ chicken mixture on top of each tortilla. Sprinkle 1/4 cup shredded cheese to each. Top with red onions.
Oven instructions
Place tostadas on a parchment lined baking tray and bake at 350 degrees for 6-8 minutes.
Air fryer instructions
Place tostada in the basket or tray of an air fryer. Air fry at 350 degrees for 6 minutes.
Grill and griddle instructions
Heat grill to medium high heat. Place tostada directly on the grill or griddle. Close the lid and let cook until cheese is melted (about 3-4 minutes).
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What's the difference between a tostada and a taco?
A tostada is flat and open-faced, so you pile everything on top of a crispy tortilla instead of folding it. I actually prefer tostadas to tacos for keto because the flat tortilla gets crispier and you can see all the toppings. Plus nothing falls out the back.
Can I use ground beef or turkey instead of chicken?
I've made these with seasoned ground turkey and it was great. Ground beef works too, but I'd drain the fat well or the tortilla gets greasy. My favorite swap is actually shredded pork from my slow cooker. Just toss it in the BBQ sauce the same way.
How do I keep the tortillas from getting soggy?
I pre-bake my tortillas for about 2-3 minutes before adding toppings. That gives them a head start on crisping. The other thing I do is not go overboard with the BBQ sauce. A thin layer is plenty. Too much liquid on top and you lose the crunch.
What other toppings go well with BBQ chicken tostadas?
I've tried a bunch of variations. My favorites are a squeeze of lime juice and pickled jalapenos for heat, sliced avocado, and a drizzle of ranch or sour cream. I've also done a quick coleslaw on top with shredded cabbage and lime, which adds crunch.
What can I substitute for shredded cooked chicken?
Rotisserie chicken is my go-to because it's already done and has good flavor. I've also used leftover BBQ chicken from a previous dinner, canned chicken (not glamorous but it works), and shredded turkey. Just make sure whatever you use pairs well with that tangy BBQ sauce.
Can I use any type of tortillas for this recipe?
I'd stick with low carb tortillas to keep this keto. I've tested Mission Carb Balance, Mr. Tortilla, and Egglife wraps in this recipe. Mission is my top pick because it crisps up the best, but Mr. Tortilla gives you the lowest carb count at 1 g net carb.
Can I make this recipe dairy-free?
I've made these without cheese a few times when my friend who's dairy-free came over. Honestly, with the BBQ sauce and toppings, you don't miss it as much as you'd think. I added extra avocado and a drizzle of tahini to make up for the richness.
What sides pair well with keto BBQ chicken tostadas?
I usually serve these with a simple side salad or some taco dip on the side. When I'm feeding more people, I'll set out bowls of toppings and let everyone build their own. It turns into a fun build-your-own tostada night.
My daughter has had a tostada fixation since she had them at a restaurant last summer, and she's been skeptical of every version I've tried at home. I made these last week on a cold Tuesday night with some leftover rotisserie chicken and she stopped mid-bite to ask where I ordered them from. That's a first. I didn't even tell her about the low-carb tortillas until she was on her second one.
Wasn't convinced a low-carb tortilla would actually crisp up enough to hold the BBQ chicken without turning into a soggy mess in the middle. Made these on a cold Tuesday night because I had leftover chicken and needed dinner in 15 minutes. At 7 minutes I pulled one to check and the edges were already snapping. The zero sugar BBQ sauce had caramelized in a way I didn't see coming. These are going into heavy rotation.
That snap at 7 minutes is the tell. Once the edges go, the whole tortilla follows. Zero sugar sauce does something weird at that heat.
Made these on a cold Tuesday night with leftover rotisserie chicken, swapped the cheddar for pepper jack. The heat from the pepper jack actually works really well with the BBQ sauce, better than I expected.
Hadn't thought about pepper jack here but it makes sense. The heat cuts the sweetness in the BBQ sauce. Trying that.
My oven is being repaired so I only have my air fryer right now and I am hoping to make these tonight. Mine runs a little hot, so I wanted to ask if I should start checking early or if the cheese really needs the full time to bubble up properly. So excited to try this recipe!
Air fryers run hotter so start checking around 3-4 minutes. The cheese bubbles up fast at 375, so peek early and pull it when it looks good!
OMG. This is super delicious! A nice to have on hand for “emergencies “. I put off prepping breakfast and didn’t want bacon and eggs again so I made this and voila! Great breakfast alternative!
Breakfast tostadas is genius actually. I do leftovers for lunch but never thought about morning. The protein keeps you full way longer than bacon and eggs.