- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1186
- Total Fat
- 93 g
- Saturated Fat
- 41 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 59 g
- Cholesterol
- 272 mg
- Sodium
- 1369 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1186
- Total Fat
- 93 g
- Saturated Fat
- 41 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 59 g
- Cholesterol
- 272 mg
- Sodium
- 1369 mg
Ingredients
Directions
- Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
- Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
- Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.
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