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.


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


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.