Rotisserie Chicken Tostadas

Ingredients

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

Cooking spray

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

Avacodo (chopped)

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

Preparation

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.