I first learned about this from Weight Watchers, but I recently came across the same recipe in The Biggest Loser Cookbook. It’s really amazing. It’s listed as a “Snack” but if you serve it with a slice of watermelon or some other kind of fruit, it can easily be a nice healthy lunch or dinner. Here’s the recipe:
Ingredients:
1 whole-wheat flour, 96% fat-free tortilla (8″ diameter)
2 tablespoons barbecue sauce (7 grams carbs or less per 2 tablespoons)
1⁄2 cup (2 ounces) finely shredded Cabot 75% Light Cheddar Cheese (I used reduced fat cheddar)
2⁄3 cup (3 ounces) chopped grilled chicken breast (I used left over baked chicken breast cut into small cubes.)
1⁄4 cup slivered red onion
11⁄2 teaspoons chopped fresh cilantro leaves
Preparation:
Preheat the oven to 400°F.
Place the tortilla on a small nonstick baking sheet. Bake for 4 to 5 minutes per side, or until crisp. If air bubbles form, poke them with a fork, then press out the air with a spatula or oven mitt.
Remove the sheet from the oven. Top the tortilla evenly in layers with the sauce, cheese, chicken, onion, and cilantro.
Bake for 2 to 4 minutes, or until the cheese is completely melted. Slice into 8 wedges. Serve immediately.
Note: It is critical that you do not attempt to make a pizza “crust” from a low-carb tortilla. It will smoke and burn, without becoming crisp. Most barbecue sauce is high in sugar and carbohydrates. I always look for one with 7 grams or less of carbs per serving. Although you can use “low-carb” barbecue sauce, I have not found one that I enjoy, so I opt for one that contains less carbohydrates rather than one that’s called “low-carb.”
Yield:
1 serving
Nutritional Information:
Per serving: 381 calories, 45 g protein, 32 g carbohydrates, 9 g fat (3 g saturated), 78 mg cholesterol, 3 g fiber, 861 mg sodium
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