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

Preparation Instructions

Season chicken with salt & pepper and then saute. 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). 

Serving Size

1 large/2 small

 

Nutrition Information 

Calories: 658/330

Carbohydrate: 51g/26g

Fat: 21g/10g

Protein: 67g/36g

Sugar: 7g/4g

Source: Precision Nutrition