Rori's Recipe

For the months of July and August my 2 friends and I were religiously keeping calorie journals.  We each set goals for ourselves.  We kept strict track of our calorie intake and at the end of the day we'd email each other our journals along with any helpful hints and recipes.  We all lost a few pounds, and learned a lot about each others weaknesses (brownies, ice cream and booooze).  Over all it was a successful experience.  This is one of the recipes that made the rounds.

Chicken Pesto Torte

serves 2

1 boneless skinless chicken breast sliced into thin strips

1 TBS olive oil plus more for drizzling

1tsp dried oregano

2 Large whole wheat tortillas

4 TBS pesto

1/4 cup sun dried tomatoes, chopped

1/4 cup red onions, diced

salt

pepper

Preheat oven to 400 degrees. 

Mix chicken with 1 TBS olive oil and oregano, sprinkle with salt and pepper.

Heat pan on medium heat and saute chicken breast until thoroughly cooked, roughly 8 minutes. Spray cookie sheet with olive oil and lay tortillas on it.  

Divide the pesto evenly between the tortillas and spread to the edges.

Spread remaining ingredients on the tortillas.

Cover each tortilla with cheese. Place in oven and cook for 10-12 minutes, until edges are dark and crispy.

Yum Yum!