Recipe
Chicken Ricotta Arugula Tostada for One
Prep Time: 5 min
Cook Time: 10 min
Serves: 1
Cooking for one? Tortillas lend themselves to endless single-serve chicken recipes. Tostadas are typically a crispy deep-fried tortilla topped with meat, cheese, and refried beans. This make in a snap, healthier version, layers lean cooked chicken over a tortilla spread with ricotta and pesto and is finished with zippy green arugula, Asiago cheese and a drizzle of olive oil. Serve for lunch or a light dinner.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
2 tbsp (30 mL)
low-fat ricotta cheese, smooth
1 1/2 tsp (7.5 mL)
pesto, prepared
1
whole wheat tortilla, small
1
green onion(s), finely-sliced
2
cherry tomatoes, sliced
1/4
zucchini, medium
1/4
red pepper(s), diced
1 1/2 oz (45 g)
cooked chicken, chopped
2 tbsp (30 mL)
Asiago cheese, shredded
1 cup (250 mL)
arugula (rocket)
1/2 tsp (2.5 mL)
black pepper, freshly ground
1/8 tsp (0.5 mL)
hot red chili pepper flakes
1/2 tsp (2.5 mL)
olive oil
Instructions
1
Preheat oven to 375°F (190°C).
2
Use a fork to mix ricotta with pesto in a small bowl.
3
Place tortilla on oven proof dinner plate. Spread ricotta mixture evenly across tortilla.
4
Slice spring onion, cherry tomatoes and zucchini. Make the slices thin so they cook quickly. Dice sweet red pepper and cooked chicken and spread around tortilla.
5
Sprinkle on shredded Asiago cheese.
6
Top with fresh arugula, sprinkle of freshly ground black pepper and red hot chili pepper flakes. This may seem like a lot of greens but they shrink as they wilt. Finally, drizzle with olive oil.
7
Bake 10 minutes or until heated through and edges of tortilla begin to brown. Eat with a knife and fork.