Grilled Chicken Tostadas

By kaydeis

Ingredients

• 12 oz skinless, boneless chicken breast halves
• 1 tsp fresh lime juice
• 1 1/2 tsp 40% less-sodium taco seasoning
• 1/4 tsp sugar
• Cooking spray
• 3 (8-inch) flour tortillas
• 3 cups packaged coleslaw
• 3 Tbsp green salsa
• 1 cups chopped tomato
• 1 Tbsp sliced ripe olives, chopped
• 3/4 cup fat-free refried beans
• 1/4 cup crumbled feta cheese
• 3 Tbs reduced-fat sour cream

Preparation

Step 1

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.

Servings: 3

Nutrition Facts
Nutrition (per serving): 528 calories, 145 calories from fat, 16.5g total fat, 113.4mg cholesterol, 1319.3mg sodium, 691.9mg potassium, 47.3g carbohydrates, 7.2g fiber, 6.1g sugar, 47.1g protein, 13.9 points.

Source
Source: Cooking Light, APRIL 2003