Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Katherine Cobbs
Recipe by Cooking Light April 2003

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Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 1 tostada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill, or heat a grill pan over medium-high heat.

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  • 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.

Nutrition Facts

361 calories; calories from fat 23%; fat 9.2g; saturated fat 3.6g; mono fat 1.5g; poly fat 1.2g; protein 28.7g; carbohydrates 43g; fiber 6.8g; cholesterol 65mg; iron 3.7mg; sodium 844mg; calcium 221mg.
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