Chicken and Feta Tostadas

6 tostadas

1 roasted chicken
3 medium plum tomatoes, seeded and chopped
½ cup pitted Kalamata olives, coarsely chopped
¼ cup chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 to 3 tablespoons red wine vinegar
5 tablespoons olive oil, divided
6 flour tortillas
½ pound crumbled feta cheese (about 2 cups)

1. Heat oven to 450 degrees. Remove the skin and bones from the roasted chicken. Shred the meat. (There should be about 3 to 4 cups.) Put the meat into a large bowl. Add the tomatoes, olives, parsley, salt, pepper, 2 tablespoons vinegar and 3 tablespoons olive oil. Stir, mixing well. Add a little more vinegar if needed.

2. Lay the tortillas on a baking sheet; they will overlap slightly. Brush both sides of the tortillas lightly with the remaining 2 tablespoons oil. Bake on center oven rack 3 minutes. Turn the tortillas and brown the other side, about 2 to 3 minutes longer.

3. Sprinkle the feta on the tortillas and put the baking sheet back into the oven; cook just until the cheese melts, about 1 to 2 minutes.

4. Top each tortilla with some of the chicken mixture and serve.

— From "Food & Wine Magazine's Quick from Scratch Chicken Cookbook."