Pesto Chicken & Zucchini Baked Tortilla Lunch Pizzas

pesto chicken & zucchini take on baked tortilla lunch pizzas, with whole-wheat tortilla, chicken breast, zucchini and pesto.

Preparation time

40 min

Calories

628 kcal

Protein

54.5 g

Carbohydrates

42.4 g

Fat

26 g

Fiber

7.3 g

Ingredients

• 70 g whole-wheat tortilla
• 145 g chicken breast
• 200 g zucchini
• 20 g pesto
• 7 g olive oil

Instructions

1. Gather and measure all ingredients. Wash and prepare the whole-wheat tortilla and zucchini as needed.
2. Toast tortilla briefly; add a thin layer of sauce and toppings; bake until crisp.
3. Combine the whole-wheat tortilla with chicken breast and zucchini; season with pesto and adjust to taste.
4. Cook meat, poultry or seafood to a safe internal temperature appropriate to the ingredient; serve promptly and refrigerate leftovers.