Name: Quick and Easy Grilled Chicken Tostadas
Yield: 6 servings
Ingredients: 4 skinless, boneless chicken breast halves; 1 tbsp fresh lime juice; 1 tbsp 40% less-sodium taco seasoning; ½ tsp sugar; cooking spray; 6 flour tortillas (8"); 6 cups packed coleslaw; 7 oz can green salsa; 4 cups chopped tomato; ¼ cup sliced ripe olives, chopped; 1 ¼ cups fat-free refried beans; ½ cup crumbled feta cheese; 6 tbsp reduced-fat sour cream; ¼ cup fresh cilantro leaves; ¼ cup unsalted pumpkinseed kernels, toasted (optional)

Quick and Easy Grilled Chicken Tostadas

CategoryMain Dish

Yields6 Servings

4 skinless, boneless chicken breast halves

1 tbsp fresh lime juice

1 tbsp 40% less-sodium taco seasoning

½ tsp sugar

cooking spray

6 flour tortillas (8")

6 cups packed coleslaw

7 oz can green salsa

4 cups chopped tomato

¼ cup sliced ripe olives, chopped

1 ¼ cups fat-free refried beans

½ cup crumbled feta cheese

6 tbsp reduced-fat sour cream

¼ cup fresh cilantro leaves

¼ cup unsalted pumpkinseed kernels, toasted (optional)

Prepare grill, or heat a grill pan over medium-high heat.

Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.

Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.

Nutrition Facts

6 servings

Serving size

1 tostada

This recipe brought to you by the Idaho Bean Commission.

Ingredients