Pesto Chicken Tortilla Pizza
Ingredients
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.
Steps
Spread a large whole-wheat tortilla with pesto. Place on a lightly oiled baking pan.
Top with cooked sliced chicken, diced onion and sweet red pepper. Sprinkle with shredded cheese.
Bake at 450°F for 5-8 minutes or until cheese is melted and tortilla starts to crisp.
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 |
|---|---|
| Calories | 370 |
| Protein | 29 g |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrate | 35 g |
| Fibre | 5 g |
| Cholesterol | 55 mg |
| Sodium | 26 mg |
| Per serving | % Daily Value |
|---|---|
| Potassium | 8 |
| Calcium | 35 |
| Iron | 15 |
| Vitamin A | 6 |
| Vitamin C | 30 |
| Vitamin B12 | 23 |
| Folate | 3 |
