Rotisserie Chicken Tostadas
1 rotisserie chicken (meat pulled from bones and into torn or cut into strips)
1 tablespoon fresh lime juice
1 tablespoon 40% less-sodium taco seasoning (such as Old El Paso)
1/2 teaspoon sugar
6 (8-inch) flour tortillas
3 cups packaged coleslaw
3 cups packed veggie slaw (Trader Joe's has a broccoli slaw that I love)
1 (7-ounce) can green salsa (or red)
4 cups chopped tomato
1/4 cup sliced ripe olives, chopped
1 can black beans (or re-fried black 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)
Place prepared chicken in a bowl. Add juice, seasoning and sugar. Mix well.
Heat a grill or grill pan. 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, 2 teaspoons cilantro, and chopped avacado. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.