Grilled Chicken Tostadas

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 23%
  • Fat: 9.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 28.7g
  • Carbohydrate: 43g
  • Fiber: 6.8g
  • Cholesterol: 65mg
  • Iron: 3.7mg
  • Sodium: 844mg
  • Calcium: 221mg


  • 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)


  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.
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