Pizza seems to have an almost primal draw, with people in all cultures eating some form of the dish. Of course, regardless of its widespread appeal, pizza has never been known as a “healthy” offering, because of the fact that it’s typically high in processed carbs and saturated fats. With this dish, we’ve lightened it up by using our own homemade pesto, chicken, and a host of veggies – all on a whole wheat tortilla. If you like pizza, you’ll certainly come back for seconds of this thin-crusted alternative.
Serving size – Serves 1 large or 2 small.
- Boneless skinless Chicken breast, 6 oz (170 g)
- Salt, ¼ tsp
- Pepper, 2 pinches
- Olive oil cooking spray
- Whole wheat tortilla
- Pesto, 3 tbsp
- Broccoli florets (small), ¼ cup
- Sundried tomato (thin sliced), ¼ cup
- Asparagus (cut into ½ inch pieces), ½ cup
- Aged white Cheddar, ½ cup
10 min. Preparation Time
10 min. Cooking Time
- Season chicken with salt and pepper and then sautée using your own method. Set aside.
- Preheat oven at 400°F. Lightly coat a baking sheet with spray and place the tortilla shell on the tray.
- Spread the pesto base evenly around the shell leaving the outside inch free for the crust.
- Combine all the other ingredients except for the cheese in a mixing bowl and toss until mixed together. Spread evenly covering the pesto.
- Top with the cheese and bake until cheese is melted and shell is lightly toasted (about 10 minutes).
Variations and options
Use seasonal vegetables whenever possible as they not only taste better but have a healthier nutritional profile. For a cheesy variety, try using mozzarella, feta, havarti or Swiss instead of cheddar.
To download a PDF version of this recipe (complete with nutritional information), click here!
Recipe adapted from Precision Nutrition