Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Fried tortillas usually form the shells for tostadas, but grilling lowers the fat. Prepares salsa, canned beans, and preshredded coleslaw make this recipe a snap to prepare.
TOTAL TIME: 35 MINUTES
Ingredients[]
- 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)
Directions[]
- Prepare grill, or heat a grill pan over medium-high heat.
- 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 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.
Yield: 6 servings (serving size: 1 tostada)