Veggie and pepperoni pizzadilla
¼ cup(s), sweet, thinly sliced
½ cup(s), thinly sliced
fresh baby spinach
low-carb, high-fiber tortilla wraps
2 tortilla(s), (8-in)
shredded part-skim mozzarella cheese
jarred fat-free marinara sauce
small, thinly sliced turkey pepperoni
- Coat a medium nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add onion to pan; sauté 2 minutes. Add zucchini to pan; sauté until zucchini is crisp-tender, about 3 minutes. Add spinach to pan; toss until spinach wilts, about 1 minute. Remove vegetables from pan and wipe pan with a paper towel.
- Reduce heat to medium. Coat 1 tortilla with nonstick spray; place in pan, sprayed side down. Sprinkle 1 tbsp cheese over tortilla. Arrange vegetables over tortilla and sprinkle with 1 tbsp cheese. Top with remaining tortilla and coat top with nonstick spray. Cook until browned and crisp on the bottom, 2 to 3 minutes. Using a large spatula, carefully turn quesadilla over. Cook until browned and crisp on the bottom, 2 to 3 minutes.
- Preheat broiler to low. Place quesadilla on a small sheet pan. Spread marinara sauce over top of quesadilla and sprinkle with remaining ¼ cup cheese. Arrange pepperoni over cheese. Broil on low until cheese melts, 1 to 2 minutes. Cut into wedges and serve.
- Serving size: 1 pizzadilla