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Pesto Chicken Tortilla Pizza

A healthy, lightened-up pizza that is perfect for those busy nights.
Serves: 2
Prep Time: 5 min
Cook Time: 10 min


2 tbsp pesto, sauce, ready-to-serve
1 each tortilla, whole-wheat, 13”
½ cup chicken, breast, cooked, sliced
¼ cup onion, red, fresh, sliced
½ cup red pepper, sliced
½ cup cheese, mozzarella, part skim 16.5% MF, shredded

Food Safety

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.


  1. Spread a large whole-wheat tortilla with pesto. Place on a lightly oiled baking pan.

  2. Top with cooked sliced chicken, diced onion and sweet red pepper. Sprinkle with shredded cheese.

  3. Bake at 450°F for 5-8 minutes or until cheese is melted and tortilla starts to crisp.

  4. To serve, cut in four and enjoy. Fold in half and you have a quesadilla!

Helpful Tip

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

Per serving Amount
Protein29 g
Fat15 g
Saturated Fat6 g
Carbohydrate35 g
Fibre5 g
Cholesterol55 mg
Sodium26 mg
Per serving % Daily Value
Vitamin A6
Vitamin C30
Vitamin B1223