Grilled Chicken Tostadas

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)

Instructions

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.