Chicken and Feta Tostadas

• 3/4 pound plum tomatoes, chopped
• 1/2 cup black olives, such as Kalamata, pitted and chopped
• 1/4 cup chopped fresh parsley
• 1 roasted chicken, bones and skin removed, meat shredded (about 1 pound boneless meat)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 2 tablespoons red-wine vinegar
• 3 tablespoons cooking oil, plus more for brushing tortillas
• 8 small or 4 large flour tortillas
• 1/2 pound feta cheese, crumbled (about 2 cups)

1. Heat the oven to 450.
2. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
3. Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary.
4. Bake the tortillas until starting to brown, 2 to 3 minutes.
5. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
6. Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese.
7. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer.
8. Top the tortillas with the chicken mixture.

tomatoes, black olives, parsley, chicken, salt, freshground black pepper, redwine vinegar, cooking oil, flour tortillas, feta cheese

Taken from www.foodandwine.com/recipes/chicken-and-feta-tostadas (may not work)