Recipes Grilled Chicken Tostadas (Entree)

Number of Servings
    • 4 6-oz. skinless, boneless chicken breast halves
    • 1 7-oz. can green salsa
    • 4 cups chopped tomato
    • 1 tbsp. fresh lime juice
    •  1/4 cup sliced ripe olive, chopped
    • 1 tbsp. 40-percent less-sodium taco seasoning
    • 1 1/4 cups fat-free refried beans
    • 1/2 cup crumbled feta cheese
    • 1/2 tsp. sugar
    • 6 tbsp. reduced-fat sour cream
    • nonstick cooking spray
    • 1/4 cup fresh cilantro leaves
    • 6 8-inch flour tortillas
    • 1/4 cup unsalted pumpkin seed kernels, toasted
    • 6 cups packaged coleslaw



Prepare grill or heat a grill pan over medium-high heat. Brush chicken with
lime juice and sprinkle with taco seasoning and sugar. Place the chicken on
grill rack or in a grill pan coated with nonstick cooking spray and grill 4
minutes on each side until chicken is done. Cool slightly. Cut chicken into
1/4-inch strips and set aside. Place tortillas on the grill rack or pan and grill
30 seconds on each side or until golden brown. In a small bowl, combine
coleslaw and salsa and toss to coat. Combine tomato and olives in a separate
bowl and toss gently. Spread about 3 tablespoons of the refried beans over
each tortilla and divide chicken evenly among the tortillas. Top each serving
with 2/3 cup of the slaw mixture, 2/3 cup of the tomato mixture, 4 teaspoons
feta cheese, 1 tablespoon reduced-fat sour cream and 2 teaspoons cilantro
leaves. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.

Nutrition Information

361 calories (22.9% of calories from fat); 9.2g fat; 28.7g protein;
43g carbohydrate; 6.8g dietary fiber; 65g cholesterol; 844mg sodium.