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Mexican Chicken Pizza
Mexican Chicken Pizza

Portions: 4 Serving Size: 1 Pizza


Four 6″ flour tortillas
Nonstick cooking spray
1 cup canned, no salt-added whole-kernel corn, drained
1/4 cup onion, diced
1/2 cup red peppers, diced
2 cups roasted chicken breast, diced
1 garlic clove, finely chopped
2 tablespoons lime juice
1/2 cup Monterey Jack cheese
4 teaspoons fresh cilantro, chopped


  1. Preheat oven to 350° F.
  2. Place flour tortillas on a baking sheet coated with nonstick cooking spray. Bake at 350° F for 10 minutes or until edges are light brown. Remove from oven; stack and press down to flatten. Set aside.
  3. Heat a large skillet over medium-high heat; coat pan with cooking spray.
  4. Add corn to skillet and cook 1 minute or until lightly charred. Add onions, red peppers, chicken and garlic; cook 2 minutes or until thoroughly heated.
  5. Remove from heat; stir in lime juice.
  6. Place tortillas on baking sheet. Spoon 3/4-cup chicken mixture onto each tortilla; top each with 2 tablespoons of cheese. Bake at 350° F for 2 minutes or until the cheese melts.
  7. Remove from oven and sprinkle each pizza with 1 teaspoon cilantro.

Helpful hints

  • Always select natural cheeses instead of processed cheese. Sodium and phosphorus contents are usually lower in natural cheeses.
  • Stick with the recommended cheese portion (2 tablespoons per pizza—or less) to keep phosphorus in a reasonable range.

Nutrients per serving

  • Calories 309
  • Protein 26 g
  • Carbohydrates 31 g
  • Fat 9 g
  • Cholesterol 59 mg
  • Sodium 253 mg
  • Potassium 329 mg
  • Phosphorus 250 mg
  • Calcium 120 mg
  • Fiber 2.1 g