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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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:
1. Prepare grill, or heat a grill pan over medium-high heat.
2. 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.
3. Combine coleslaw with salsa; toss to coat. Combine tomato and olives; toss gently.
4. 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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