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170 g boneless skinless chicken breast
1/4 teaspoon salt
1/8 teaspoon pepper
Olive oil cooking spray
1 whole wheat tortilla
3 teaspoons pesto
1/4 cup small broccoli florets
1/4 cup sundried tomatoes, thinly sliced
1/2 cup asparagus, chopped
Aged white Cheddar cheese

Sauteé chicken breasts with a pinch of salt and pepper on a non-stick pan until lightly browned and cooked all the way through. Set aside. Preheat oven at 200°C. 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.

Serves 1 large or 2 small.

Nutritional Information (large)

  • Calories (k/cal) 658.4
  • Fat (g) 20.8
    • Saturated (g) 4.9
    • Monounsaturated (g) 11.1
    • Polyunsaturated (g) 1.2
    • omega-3 (g) 0.7
    • omega-6 (g) 1.1
  • Carbohydrates (g) 50.9
    • fiber (g) 15.9
    • sugars (g) 7.4
  • Protein (g) 67.0