Grilled Chicken Tostadas

Submitted by DailyInspiration

"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."

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photo by Lavender Lynn

Ready In:: 35mins
Ingredients:: 15
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

Prepare grill, or heat a grill pan over medium-high heat.
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.
Combine coleslaw with salsa; toss to coat. Combine tomato and olives; toss gently.
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.

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Reviews

This made a delicious dinner for us last night. All the ingredients went together so well. The number of different ingredients added to the great flavor. The cabbage mix was just right for flavor. For us there was just too much cabbage and too much tomatoes for the amount of other ingredients. We did not use the pumpkin seeds.

Lavender Lynn
Excellent tostada. I cut the amount back to 1 serving which made enough for 1 big tostada for me. lol. I switched the cheese to cheddar as thats what I had and used a regular green salad mix as, again, it's what I had in the house. Still. the outcome was delicious and I like not frying the tortilla, you just have to watch carefully to make sure it doesn't burn (my first try did). I really do miss Mex and Tex-Mex up here in Canada but not everything is easily available and I usually do without so this was a real treat on a number of levels. Now that I have this yummy recipe I'll be making these a lot more often. Made for Fiesta Tag.

Annacia