Makes 1 serving
1 (about 8") low-fat, whole wheat flour tortilla (I used "Flat Out" Multigrain wraps)
2 tablespoons traditional barbecue sauce (7 grams carbohydrates or less per 2 tablespoons) (Stubb's Original)
3/4 ounce (about 3 tablespoons) goat cheese crumbles
3 tablespoons drained canned diced pinapple in juice,
1 1/2 teaspoons finely chopped cilantro, or more to taste (optional)
About 1/2 cup chicken breast, cooked and diced (seasoned with salt and fresh ground pepper)
Preheat the oven to 400°F.
Place the tortilla on a medium nonstick baking sheet. Bake for 2 to 4
minutes per side, or until crisp. If air bubbles form while baking, poke
them with a fork, then use a spatula or oven mitt to carefully press the
air out.
Remove from the oven and top evenly with the sauce, then the cheese,
pineapple, and cilantro. Bake the pizza for 2 to 4 minutes longer, or
until the cheese is completely melted. Slice into 8 wedges and serve.
Source: Biggest Loser Family Cookbook pg 85
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