Mexican Chicken 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.

• 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

Renal and renal diabetic food choices

• 3 meat
• 1-1/2 starch
• 1 vegetable