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Spread a large whole-wheat tortilla with pesto. Place on a lightly oiled baking pan.
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Top with cooked sliced chicken, diced onion and sweet red pepper. Sprinkle with shredded cheese.
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Bake at 450°F for 5-8 minutes or until cheese is melted and tortilla starts to crisp.
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To serve, cut in four and enjoy. Fold in half and you have a quesadilla!
Recipes
Pesto Chicken Tortilla Pizza
A healthy, lightened-up pizza that is perfect for those busy nights.
Ingredients
- Serves: 2
- Prep Time:
- Cook Time:
- 2 tbsp (30 mL) pesto, sauce, ready-to-serve
- 1 each tortilla, whole-wheat, 13”
- 1/2 cup (125 mL) chicken, breast, cooked, sliced
- 1/4 cup (60 mL) onion, red, fresh, sliced
- 1/2 cup (125 mL) red pepper, sliced
- 1/2 cup (125 mL) cheese, mozzarella, part skim 16.5% MF, shredded
Instructions
For a Tex-Mex version substitute 125 ml of your favourite salsa for the pesto and add your favourite toppings and serve with sour cream.
Nutrition Info
- Amount
- Calories 370
- Protein 29 g
- Fat 15 g
- Saturated Fat 6 g
- Carbohydrate 35 g
- Fibre 5 g
- Sugar N/A g
- Cholesterol 55 mg
- Sodium 26 mg
- % Daily Value
- Potassium 8
- Calcium 35
- Iron 15
- Vitamin A 6
- Vitamin C 30
- Vitamin B6 N/A
- Vitamin B12 23
- Folate 3
- Magnesium N/A
- Zinc N/A
