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Quick and Easy Grilled Chicken Tostadas

Yields6 Servings

Quick and Easy Grilled Chicken Tostadas

 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)
1

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

2

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.

3

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

Serving Size 1 tostada

Servings 0

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