Recipes

Ingredients:

• 2 multigrain flour tortillas
• 1 tablespoon pesto sauce
• 1/2 cup shredded roasted chicken breast, skinless
• 2 slices part-skim mozzarella (2 ounces), each broken into about 4 pieces
• 1 tablespoon toasted pine nuts

Preparation:

1. Add a flour tortilla to a large, nonstick frying pan over medium-high heat. Spread pesto on top of the tortilla, then top with chicken and then cheese and pine nuts.
2. Place the second tortilla on top. Once the bottom tortilla is nicely browned, carefully flip the pizza over to brown the other tortilla. This will take a minute or two more.
3. Remove pizza to a plate and cut pizza into 8 wedges.

Yield:
1 large serving (or 2 small servings)

Nutritional Information:
Per serving: 570 calories, 45 g protein, 48 g carbohydrate, 21 g fat, 9 g saturated fat, 5 g monounsaturated fat, 6 g polyunsaturated fat, 78 mg cholesterol, 11 g fiber, 1,300 mg sodium. Calories from fat: 33%.

Recipes provided by Elaine Magee; © 2007 Elaine Magee

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