Chicken Tortilla

(leftover chicken never had it so good)
4 Servings, Net carbohydrates: 12g per serving
Preheat oven to 375°F.

Notes from the Chef

I am not a big fan of SUPER HOT “Mexican Food” This is a more Mediterranean version. Rather than cilantro and cumin flavors, I use Herbs de Provence and tarragon. But of course you can use Mexican flavorings.

Ingredients

• 5– Plum tomatoes (roasted with the following):
• 1- Tbsp. Herbs de Provence
• 1– clove of garlic (grated)
• 1 -Shallot minced
• 1 - tsp. dry tarragon
• ¼ - tsp. ground black pepper
• 2 - Tbsp. olive oil
• Kosher salt to taste

• 2 - Cooked skinless boneless chicken breasts (left over is best)
• ¼ - cup pitted kalmata olives

• 1 - large sweet onion
• 2 - Tbsp. olive oil

• ½ - pound Prove lone or Mozzarella (sliced on the thick side)
• ¼ - cup grated parmesan cheese

• 3 JOSEPH’S Tortillas OR other low (6 grams or less)carbohydrate tortilla

Ingredients for salad topping

• 1/3 head of iceberg or romaine lettuce, (Shredded)
• 1 - ripe avocado (cut into chunks)
• 3 - Tbsp. Ranch dressing

Preparation: Roasting tomatoes

1. Preheat oven to 400°F.
2. Cut the tomatoes in half lengthwise. Gently squeeze out the seeds and jelly.
3. Combine the Herbs, garlic, and shallot. Toss the tomato halves in the oil. Place on a baking sheet, sprinkle with kosher salt, and roast for 20- 25 minutes or until the edges of the tomatoes start to darken. Allow to cool and chop roughly.
4. Slice the onion into ¼ inch pieces and sauté in olive oil until light brown. Allow to cool.

Preparing the mixture

1. Shred the chicken and place in a bowl. Cut olives in half checking for stray pits, and add to the chicken. Add the onions and roasted tomatoes. Stir to combine. (I usually do all of the above hours or a day ahead.

To assemble:

1. In an oven proof skillet sprayed with PAM place a tortilla. Add ½ of the chicken mixture and spread evenly over the tortilla. Sprinkle with half of the parmesan cheese. Top with half of the sliced cheese. Top with second tortilla. Spoon the rest of the chicken mixture evenly over the tortilla. Sprinkle with remaining Parmesan and sliced cheese.
2. Bake for 20 minutes to heat through. Brush remaining tortilla with a light coating of olive oil. Top the stack with the remaining tortilla and bake for 5 minutes more.
3. Combine lettuce, avocado and ranch dressing.
4. Cut tortilla stack into 4 quarters. Top with cold salad.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.