1 8-inch sprouted grain or whole-wheat flour tortilla
6 oz boneless, skinless chicken breast
2 slices reduced-fat provolone cheese
¼ cup green bell pepper strips
½ cup onion slivers
Cherry peppers, finely chopped (optional)
Olive oil spray
Salt and pepper, to taste
Preheat oven to 450 degrees. Line baking sheet with nonstick foil.
Place tortilla on foil. Put in oven until fully crisped, about 2 minutes per side, watching carefully for last couple of minutes (the tortilla can burn quickly after crisping).
Meanwhile, place chicken breast smooth-side down on cutting board. Using a sharp knife, scrape across chicken breast to tear, creating shavings. season with salt and pepper.
Spray medium nonstick frying pan and place over medium heat. Add peppers and onions. Cook until tender. Transfer to bowl. Turn heat to medium-high. Add chicken, pulling it part with 2 wooden spoons, cooking until no longer pink. Mix onion mixture back in. Top crisped tortilla evenly. Tear cheese into big pieces to place evenly over pizza. return to oven just long enough to melt cheese, about 2 minutes. Top with cherry peppers if using. Cut into wedges. Add ketchup if desired.