Serving Size:
1 pizza

    Diet Types:
  • Diabetes
  • Dialysis


  • 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


  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. Drain corn; dice onion, red peppers and chicken. Chop garlic and cilantro.
  4. Heat a large skillet over medium-high heat; coat pan with cooking spray.
  5. 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.
  6. Remove from heat; stir in lime juice.
  7. 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.
  8. 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

Renal and renal diabetic food choices

  • 3 meat
  • 1-1/2 starch
  • 1 vegetable 

Carbohydrate choices


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