Reheat fajita chicken and peppers + onions. Meanwhile, in a small, deep skillet, heat 1/2” of oil over medium-high heat (you’ll know oil is ready if the tortilla starts sizzling as soon as it hits the pan). Fry one tortilla at a time until it is lightly golden on both sides, about 1-2 minutes. Drain on paper towels and sprinkle with salt.
Top tostadas with pinto beans, fajita chicken and peppers + onions, pico de gallo, guacamole, queso fresco, and cilantro. Serve with lime wedges.