Grilled Chicken Tostadas

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

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.
4. 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.