|6 ounces||chicken tenders, cut into 3/4-inch pieces|
|1 tablespoon||fresh rosemary, chopped|
|2 teaspoons||olive oil|
|1||garlic clove, minced|
|4 (6-inch)||whole-wheat reduced-carbohydrate tortillas (Mission Carb Balance)|
|4 tablespoons||fat-free ricotta cheese|
|2 cups||frozen broccoli florets, thawed and patted dry|
|4 tablespoons||shredded reduced-fat four-cheese Italian blend|
Place the rack on the lower third rung of the oven. Preheat oven to 450°F. Spray a large baking sheet with cooking spray.
Toss chicken, rosemary, oil, and garlic in a large bowl until well coated.
Spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add chicken and cook until browned, about 5 minutes.
Meanwhile, place tortillas on the baking sheet. Spread 1 tablespoon of ricotta evenly over each tortilla. Top each evenly with a 1/4 of the chicken, 1/4 of the broccoli, and 1 tablespoon cheese blend.
Bake until the filling is hot and the cheese is melted and bubbly, 12 – 15 minutes. Serve immediately.
|Serving Size||1 pizza|
|Sat Fat||3.5 g|
|Trans Fat||0 g|