Grilled Chicken Tostadas

Grilled Chicken Tostadas Recipe
Pile grilled chicken, feta cheese, refried beans, and homemade slaw on top of a crunchy tortilla shell for a simple dinner that's ready in a hurry.

Yield:

6 servings (serving size: 1 tostada)

Recipe from

Nutritional Information

Calories 361
Caloriesfromfat 23 %
Fat 9.2 g
Satfat 3.6 g
Monofat 1.5 g
Polyfat 1.2 g
Protein 28.7 g
Carbohydrate 43 g
Fiber 6.8 g
Cholesterol 65 mg
Iron 3.7 mg
Sodium 844 mg
Calcium 221 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon fresh lime juice
1 tablespoon 40% less-sodium taco seasoning (such as Old El Paso)
1/2 teaspoon sugar
Cooking spray
6 (8-inch) flour tortillas
6 cups packaged coleslaw
1 (7-ounce) can green salsa
4 cups chopped tomato
1/4 cup sliced ripe olives, chopped
1 1/4 cups fat-free refried beans
1/2 cup (2 ounces) crumbled feta cheese
6 tablespoons reduced-fat sour cream
1/4 cup fresh cilantro leaves
1/4 cup unsalted pumpkinseed kernels, toasted (optional)

Preparation

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.

Note:

Katherine Cobbs,

April 2003
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