Portion Size:  1 slice  (1/8 pizza)

Ingredients: Yields: 8 servings

Ingredients	Notes:
1-pound meatless chicken, cut into thin strips
2 tablespoons canola oil
1 cup  BBQ sauce
2 cups shredded green or red cabbage	Washed, trimmed and shredded
2 tablespoons lemon juice
1/8 teaspoon ground black pepper
¼ cup light mayonnaise	For vegan: use vegan mayonnaise
1 tablespoon light brown sugar
2 green onions	Washed, trimmed and thinly sliced
1 cup fat free refried beans (fat free- no lard)
8 tostada shells (no lard variety)
½ cup thinly finely chopped red onion	Washed, peeled and finely chopped
2 cups shredded low fat cheddar  cheese	For vegan: use vegan cheese
1 tablespoon fresh chopped cilantro (optional)

Directions: 

Steps:	Directions:	Critical Control Point / Quality Assurance
1	In a skillet, cook in oil chicken over medium heat until heated through drain. Stir in BBQ sauce.	Cook until internal temperature reaches 165 degrees F for 15 seconds.
2	In a small bowl, combine lemon juice, mayonnaise, brown sugar, green onions, cabbage and pepper. Cover and chill in refrigerator.
3	To assemble place tostada shells on baking sheets. Spread beans on top. Top with chicken, red onions and cheese.
4	Bake at 400 degrees F for 3-5 minutes or until warm and golden and cheese is melted. Remove from oven.
5	To serve top with cabbage, and cilantro.