Calzone

1 large tortilla wrap
100g diced chicken breast
100g passata or low calorie pizza sauce
1/4 chopped red pepper
3 mushrooms
1/4 red onion
1/2 clove garlic
20g low fat grated cheddar/mozzarella
1 teaspoon mixed herbs
1-2 tablespoon egg wash (an egg mixed up in a cup with a little bit of skimmed milk)
1 kcal spray
salt & pepper
1 tablespoon chopped fresh basil

Preheat oven to 200 degrees Celsius.
Heat a pan over a medium heat and spray with 1 kcal spray.
Add in the garlic and onion and sweat for a minute.
Add in the diced chicken and cook until white.
Next add in the pepper and mushrooms and cook for another 2-3 minutes.
Season with salt, pepper and mixed herbs.
Add in the passata and simmer for 2 minutes.
Line a baking tray with tin foil and spray with 1 kcal spray.
Place tortilla wrap on the tray.
Fill one half of the tortilla with your mixture leaving about 1cm free around the edge. Don’t over fill the tortilla or it will fall apart in the oven.
Add the cheese and fresh basil on top.
Brush the edges of the filled side with the egg wash mixture and fold down the other side over the mixture pressing down on the edges.
Press down to seal the edges of the calzone so the mixture doesn’t leak out.
Brush the outside of the calzone with more egg wash mixture and spray with one kcal spray.
Bake for about 10-15 minutes until crispy and golden brown.
If it is not crisping up, switch it to the grill for a few minutes.
Serve with a side salad for some extra micronutrients.
Try different filling ideas such as different protein sources (ham, pepperoni), cheeses (feta, parmesan) or veg (spinach, cherry tomatoes).

Serving: 1calzone | Calories: 437kcal | Carbohydrates: 45g | Protein: 36g | Fat: 12g

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