RECIPE TITLE "Thai-Style Chicken Pizza"
Recipe from More Healthy Homestyle by Evelyn Tribole (Rodale Press; October 2000)
Makes 4 pizzas --- easy
These individual pizzas are a hit. I prefer using leftover chicken, but canned chicken works surprisingly well, thanks to the bold flavor of the peanut sauce. Ready-to-go shredded carrots are easy to find in the produce section of the grocery store. Calories, fat, cholesterol, and sodium were reduced and fiber was boosted by:
* Using less peanut butter
* Using reduced-fat mozzarella cheese
* Using reduced-sodium soy sauce
* Using whole wheat tortillas
4 whole wheat flour tortillas (10" diameter)
1/2 cup smooth natural-style peanut butter
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon seasoned rice vinegar
1 1/2 cups shredded cooked chicken breast or 1 can white chicken meat (10 ounces)
1 cup bean sprouts, rinsed
1 small carrot, shredded, or ½ cup packaged shredded carrots
1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)
Preheat the oven to 400 F. Arrange the tortillas on a baking sheet.
In a medium bowl, mix together the peanut butter, soy sauce, honey, and vinegar until smooth. Spread half of the mixture on the tortillas.
Add the chicken to the remaining peanut butter mixture and toss to coat. Spoon the chicken over the tortillas and top with layers of sprouts, carrots, and cheese.
Bake for 10 minutes, or until the cheese is melted. Remove from the oven and cut each pizza into quarters.
Makes 4 pizzas
Per pizza: 409 calories, 35 g protein, 40 g carbohydrates, 15 g fat, 35 g saturated fat, 55 mg cholesterol, 921 mg sodium, 4 g fiber
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