Preheat oven to 425 degrees. Spray a 12-cup muffin pan with cooking spray.
In a large bowl, combine the chicken, spinach (if using), cottage cheese, parmesan, pizza sauce, and seasoning.
Using a 3 1/2- to 4-inch-diameter round cookie cutter, (or a large cup or empty can), cut out 12 rounds out of the tortillas for the pizza crusts, I got 3 rounds out of each tortilla. Press each tortilla into a muffin tin. Fill each tortilla ‘crust’ with 2 - 3 tablespoons of filling. Top with mozzarella cheese.
Bake the pizzas until the crusts are golden brown and the cheese is bubbling, 15-16 minutes. Let stand 3-5 minutes. Use a small knife to loosen the pizzas. Enjoy!
|4||Whole grain tortillas |
|1 1/2 cup||Cooked chicken breast, shredded or diced|
|2/3 cup||Fresh spinach, chopped (optional)|
|1/2 cup||Cottage cheese|
|1/4 cup||Grated parmesan cheese|
|2/3 cup||Pizza sauce|
|1 tsp||Italian seasoning|
|1 cup||Mozzarella, shredded|
 I like Ezekiel or La Tortilla brand.
|Calories per Serving||70|
|Saturated Fat||2 g|
|WWP+: (per serving)||2|
|SmartPoints™: (per serving)||2|
|Freestyle Points: (per serving)||2|