Swapping tortillas and wraps for pizza crust highlights your favorite toppings and delivers a satisfying crunch with fewer calories. Time-saving tip: Use canned green chile enchilada sauce and a rotisserie chicken.

Prep time: 15 minutes | Cook time: 40 minutes


Chile verde sauce

1 jalapeño pepper
1 pound whole green tomatillos, peeled and chopped
2 cups water
2 cups chicken broth
1 medium white onion, chopped
1 tablespoon oregano
2 bay leaves
3 cloves fresh garlic, crushed
1/4 bunch fresh cilantro, chopped
salt to taste


1 tablespoon fresh garlic
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon ground oregano
1 teaspoon of Italian seasoning
1 teaspoon paprika
2 pounds boneless, skinless chicken breast halves
2 tablespoons olive oil

Remaining ingredients:

Nonstick cooking spray
1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size
2 cups shredded part-skim mozzarella cheese
1/2 bunch green onions, chopped


To prepare sauce, roast jalapeño by holding it with tongs directly over a gas flame until skin darkens. Place in a plastic zip-top bag for 5 minutes. Remove from bag, and skin should easily peel away. Chop chile and discard stem and seeds.

Blanch tomatillos in boiling water 1-2 minutes in a medium saucepan. Drain. Bring 2 cups fresh water and chicken broth to a boil over medium-high heat. Add tomatillos, jalapeño, onion and remaining sauce ingredients to pan. Reduce heat and simmer 20 minutes to reduce and thicken.*

Preheat oven to 400F.

While sauce cooks, prepare chicken. Combine garlic and next 5 ingredients (through paprika). Rub mixture over chicken to coat. Heat a large skillet or grill pan over medium-high heat. Add oil to pan. Add chicken, and cook 4-6 minutes on each side or until done. Remove chicken from pan and let rest 5 minutes. Chop chicken into 1-inch cubes and add to warm chile verde sauce.

Coat 2 cookie sheets with cooking spray. Place tortillas on cookie sheets. Spread evenly with chicken mixture. Top evenly with cheese and green onions. Bake 10 minutes or until cheese is melted and tortilla is crisp. Cool 5 minutes. Slice and serve.

Number of Servings: 10

* Prepare chile verde sauce up to 2 days ahead. Cool and refrigerate to allow flavors to deepen. Reheat sauce to proceed with recipe.

Per Serving
Calories: 320 | Total fat: 14 grams | Total carbohydrates: 17 grams | Dietary fiber: 9 grams | Protein: 38 grams