Portions: 4 Serving Size: 1 Pizza

Ingredients

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

Preparation

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