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.


  • 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

Healthy tip!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

More tips

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 (2)

  • 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)


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