Mexican Chicken Pizza

Name: Mexican Chicken Pizza
Cook time: 15 min
Yield: 4

Diet Types:

Diabetes Dialysis

Portions: 4

Serving Size: 1 pizza

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Ingredients

4 flour tortillas, 6-inch size
nonstick cooking spray
1 cup canned, no salt-added whole-kernel corn
1/4 cup onion
1/2 cup red bell peppers
4 teaspoons fresh cilantro
2 cups roasted chicken breast
1 garlic clove
2 tablespoons lime juice
1/2 cup Monterey Jack cheese

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

Preparation

Preheat oven to 350° F.
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.
Drain corn; dice onion, red peppers and chicken. Chop garlic and cilantro.
Heat a large skillet over medium-high heat; coat pan with cooking spray.
Add corn to skillet and cook 1 minute or until lightly charred. Add onion, red peppers, chicken and garlic; cook 2 minutes or until thoroughly heated.
Remove from heat; stir in lime juice.
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.
Remove from oven and sprinkle each pizza with 1 teaspoon cilantro.

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Renal and renal diabetic food choices

3 meat
1-1/2 starch
1 vegetable

Carbohydrate choices

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.

Related Tags:

Chicken Mexican

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Submitted by:

DaVita dietitian Shelli from Michigan.

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