Chicken Ricotta Arugula Tostada for One
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 375°F (190°C).
Use a fork to mix ricotta with pesto in a small bowl.
Place tortilla on oven proof dinner plate. Spread ricotta mixture evenly across tortilla.
Slice spring onion, cherry tomatoes and zucchini. Make the slices thin so they cook quickly. Dice sweet red pepper and cooked chicken and spread around tortilla.
Sprinkle on shredded Asiago cheese.
Top with fresh arugula, sprinkle of freshly ground black pepper and red hot chili pepper flakes. This may seem like a lot of greens but they shrink as they wilt. Finally, drizzle with olive oil.
Bake 10 minutes or until heated through and edges of tortilla begin to brown. Eat with a knife and fork.
Ricotta is a moist fresh cheese that has a smooth creamy texture. It is high in protein making it a healthier alternative to full fat cream cheese.
|Per 270 g serving||Amount|
|Saturated Fat||6 g|
|Per 270 g serving||% Daily Value|