Grilled Chicken Tostadas

• 4 boneless skinless chicken breast halves (6-oz. each)
• 1 tablespoon fresh lime juice
• 1 tablespoon taco seasoning mix
• 12 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
• 14 cup ripe olives, sliced
• 1 14 cups fat-free refried beans (I prefer black bean)
• 12 cup feta cheese, crumbed (or cotija cheese)
• 6 tablespoons reduced-fat sour cream
• 14 cup fresh cilantro leaves
• 14 cup unsalted pumpking seeds, toasted (optional)

1. Prepare grill, or heat a grill pan over medium-high heat.
2. Brush chicken with juice; sprinkle with taco seasoning and sugar.
3. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done.
4. Cool slightly.
5. Cut chicken into 1/4 inch strips; set aside.
6. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
7. Combine coleslaw with salsa; toss to coat.
8. Combine tomato and olives; toss gently.
9. Spread about 1 tablespoons beans over each tortilla; divide chicken evenly among tortillas.
10. 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.
11. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.

chicken, lime juice, taco, sugar, cooking spray, flour tortillas, packaged coleslaw, green chili salsa, tomatoes, ripe olives, beans, feta cheese, sour cream, cilantro

Taken from www.food.com/recipe/grilled-chicken-tostadas-490342 (may not work)