Chicken Pizza 3-2-1
Prep: 15 mins
Cook: 10 mins
Serves: 2
Skip the takeaway, this quick fix is faster, fresher and cheaper


  • 2 wholemeal or wholegrain wraps
  • 2 tbs passata (tomato puree)
  • 1/4 red onion, thinly sliced
  • 180 g cooked chicken, shredded
  • 1/2 capsicum, thinly sliced
  • 5 cherry tomatoes, halved
  • 1 tsp dried mixed herbs
  • 1/2 cup reduced-fat mozzarella cheese
  • 1 cup baby spinach leaves
  • 1 carrot, thinly sliced
  • 1/2 cucumber, chopped


  1. Preheat oven to 220ºC (200ºC fan-forced).
  2. Spread tomato paste evenly over pizza base. Top with sliced onion, chicken, capsicum strips and tomato. Sprinkle with mixed herbs and cheese and place on a baking tray, pizza stone or wire rack.
  3. Bake for 5 minutes until cheese is melted then cover with foil to prevent burning. Bake for a further 5 minutes until base is crisp.
  4. Serve with a simple salad of baby spinach, carrot and cucumber.

Variation: Make mini pizzas on English muffin halves. Perfect for lunchboxes! Other excellent toppings include mushrooms, pineapple, olives and kidney beans
Comment: * To make this dish gluten free, use a gluten free wrap or pizza base

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Nutrition Information

per serving per 100g
Energy 2098 kJ 462 kJ
Protein 45 g 10 g
Fat, total 15 g 3 g
— saturated 6 g 1 g
Carbohydrate 42 g 9 g
— sugars 12 g 3 g
Sodium 901 mg 199 mg
Fibre 9 g 2 g

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Comments (4)

  • Avatar

    Used Lebanese bread as base.
    Phillip Quirk
    Posted on: 02 Aug 22

  • Avatar

    Was nice but I’d rather buy pizza bases as wrap are hard to eat this way
    sarah oakley
    Posted on: 08 Jun 22

  • Avatar

    Enza Orsini
    Posted on: 14 Jul 20

  • Avatar

    Yum... but don't bother with getting wraps, next time I'm trying with pizza bases.. but not bad anyway. But if only 2 people you end up with a packet of wraps you may or like me (may not) want...
    Fleur Johnson
    Posted on: 09 Mar 19

Rating (1 ratings)