Grilled Chicken Tostadas

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 queso fresco (or other Mexican cheese)

6  tablespoons  reduced-fat sour cream

1/4  cup  fresh cilantro leaves

1/4  cup  unsalted pumpkinseed kernels, toasted (optional)

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 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.