Recipe
Prep time: 15 minutes | Serves: 2
Nutritional info per serving
Calories: 505 calories | Total fat: 23g | Sugars: 9.3g | Salts: 2.3g
Ingredients
- 2 wholemeal tortilla wraps
- 2 tbsp tomato puree
- 1 tbsp hot water
- 1 tsp oregano
- Pinch black pepper
- 60g reduced fat mozzarella cheese, grated
- 60g reduced fat cheddar cheese, grated
- 100g ready cooked chicken tikka pieces
- 80g red and green peppers, sliced
- 40g mushrooms, sliced
- 40g red onion, sliced
- 1 jalapeno pepper, sliced
- 1 tbsp light mayonnaise
- 1 tbsp half fat crème fraiche
- A pinch of parsley (fresh or dried)
- A pinch garlic powder
Method
- Pre heat oven to 220°C/425°F/Gas 7 and place a metal tray big enough to fit the pizza on in the oven to heat up.
- Mix the tomato puree and hot water and spread over the wrap followed by the oregano, black pepper and cheese.
- Scatter over the veg and cooked chicken tikka pieces.
- Bake for 8-10 minutes or until the edges are nice and crispy, the cheese has melted, and the vegetables are cooked.While the pizza is cooking, make the garlic and herb dip by mixing the mayonnaise, crème fraiche, parsley and garlic powder together in a small bowl. If you want it a bit more garlicy, just add a bit more garlic powder to taste.
TIPS AND TWEAKS
- Vegetarian twist? Swap the chicken tikka for a baked onion bhaji or spiced chickpeas.
- Heat lover? Add crushed chilli flakes or a drizzle of hot sauce before baking.
- Cheat code: Use a pizza stone for even crispier results!
