THAI-STYLE CHICKEN PIZZA

"These individual pizzas are a hit. I prefer using leftover chicken, but canned chicken works surprisingly well, thanks to the bold flavor of the peanut sauce. Ready-to-go shredded carrots are easy to find in the produce section of the grocery store."

4 whole wheat flour tortillas (10-inch diameter)
1/2 cup smooth natural-style peanut butter
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon seasoned rice vinegar
1 1/2 cups shredded cooked chicken breast or 1 can white chicken meat (10 ounces)
1 cup bean sprouts, rinsed
1 small carrot, shredded, or 1/2 cup packaged shredded carrots
1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)

Preheat the oven to 400 F. Arrange the tortillas on a baking sheet.

In a medium bowl, mix together the peanut butter, soy sauce, honey, and vinegar until smooth. Spread half of the mixture on the tortillas.

Add the chicken to the remaining peanut butter mixture and toss to coat. Spoon the chicken over the tortillas and top with layers of sprouts, carrots, and cheese.

Bake for 10 minutes, or until the cheese is melted. Remove from the oven and cut each pizza into quarters.

Makes 4 pizzas

Per pizza: 409 calories, 35 g protein, 40 g carbohydrates, 15 g fat, 35 g saturated fat, 55 mg cholesterol, 921 mg sodium, 4 g fiber

Source: More Healthy Homestyle Cooking: Family Favorites You'll Make Again and Again by Evelyn Tribole