Grilled Chicken Tostadas

A Cooking Light recipe. Fried tortillas form the shells for most tostadas, but grilling lowers the fat. Bottled salsa and canned beans make this recipe a snap to prepare.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 4  boneless skinless chicken breast halves (6-oz. each)
• 1  tablespoon fresh lime juice
• 1  tablespoon  taco seasoning mix
• 1⁄2 teaspoon sugar
•  cooking spray
• 6  flour tortillas (8-inch size)
• 6  cups  packaged coleslaw mix
• 1 (7 ounce) can green chili salsa
• 4  cups tomatoes, chopped
• 1⁄4 cup ripe olives, sliced
• 1 1⁄4 cups  fat-free refried beans (I prefer black bean)
• 1⁄2 cup feta cheese, crumbed (or cotija cheese)
• 6  tablespoons reduced-fat sour cream
• 1⁄4 cup fresh cilantro leaves
• 1⁄4 cup  unsalted pumpking  seeds, toasted (optional)

Directions

1. Prepare grill, or heat a grill pan over medium-high heat.
2. Brush chicken with juice; sprinkle with taco 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 with salsa; toss to coat. Combine tomato and olives; toss gently.
4. Spread about 1 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cups slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoons sour cream and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.